Chicken (or Turkey) Enchiladas—Easy and Delicious

The Tortilla Stuffing:
1 Cup diced turkey, chicken, pheasant or quail
1/2 Cup diced onion
1/2 Cup grated Cheddar Cheese

The Sauce:
1/2 Cup Chicken Broth (go with organic)
1 small can Green Salsa (medium temperature); tomatillo base
1 Cup plain yogurt

Other Ingredients
6 Corn Tortillas

Oil

1/2 Cup grated Cheddar Cheese

Blend all sauce ingredients on low speed in a blender.

Mix the tortilla stuffing.

Slightly heat a couple of tablespoons of oil in a small pan. Turn off heat.

Dip a corn tortilla in the oil, then fill with 2 Tablespoons of stuffing. Roll and place seam-side down in a small casserole dish. Continue with the rest of the tortillas and filling.

Pour sauce over the top of the tortillas. Cover with aluminum foil and bake in a preheated oven at 375 degrees for 15 minutes or until bubbling. Take off aluminum foil and sprinkle 1/2 Cup of grated cheese on top. Return to oven for 5 minutes. Let rest for 5-10 minutes before serving.

Serve with extra salsa on the side, either chunky tomato or tomatillo green salsa.

Accompany with orange/onion salad.

The Diamond J Ranch is the guest ranch I grew up on. For more stories about my adventures there check out the featured lens below on Dude Ranch Cooks.

Note: You can make these either with flour tortillas for a result more like stuffed cannelloni or corn tortillas for more of the Mexican flavor. I prefer the latter. This recipe is for 18 corn tortillas.

Mix together:
1 large carton small curd cottage cheese
1 pint sour cream or 2 cups plain yogurt
1 bunch green onions, chopped
1 small can chopped green chilis

Assemble like the Enchiladas above, dipping the tortillas in slightly warmed oil and placing seam-down in a baking dish.

Blend sauce and pour over stuffed tortillas
1 can tomato sauce
1 can hot enchilada sauce

Sprinkle grated jack cheese over the casserole and back in a 350 degree oven for 30 minutes or until bubbly. Let stand for 5-10 minutes before serving.

Serves 12.

Make a tossed green salad with romaine, bib, baby greens, or spinach. Slice oranges and red onions. Marinate in a good vinaigrette such as Paul Newman's dressing. Place oranges/onions on lettuce and serve.

An alternative citrus salad is lettuce greens with fresh grapefruit segments, and avocado slices. Mix some of the grapefruit juice with the Italian Dressing and dress the salad.