CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d2844   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turkey Enchiladas Verdes   
    Categories: Breads, Poultry, Chilies, Herbs, Vegetables   
         Yield: 16 servings   
       
        32    Corn tortillas (6")   
       1/3 c  + 1 tb oil; divided   
         1 md Onion; chopped   
         3 c  Diced, cooked turkey   
    14 1/2 oz Can Mexican diced tomatoes;   
              - undrained   
         1 tb Chopped, pickled jalapeno   
              - slices   
         1 oz Env taco seasoning   
         1 ts Ground cumin   
       1/2 ts Dried oregano   
       1/2 ts Dried basil   
        30 oz (3 cans) green enchilada   
              - sauce   
    10 3/4 oz Can cream of chicken soup;   
              - undiluted   
         3 c  Shredded Monterey Jack   
              - cheese; divided   
      
   MMMMM--------------------------OPTIONS-------------------------------   
              Sour cream   
              Chopped tomato   
              Chopped cilantro   
              Add'l pickled jalapeno   
              - slices   
       
     In a large skillet, fry tortillas in batches, using 1/3   
     cup oil, for 5 seconds on each side or until golden.   
     Drain on paper towels.   
        
     In the same skillet, saute onion in remaining oil until   
     tender. Stir in the turkey, tomatoes, jalapenos, taco   
     seasoning, cumin, oregano and basil; heat through.   
        
     Combine enchilada sauce and soup. Spread 1/2 cup mixture   
     into each of two 13x9-in. baking dishes. Place 2   
     tablespoons turkey mixture down the center of each   
     tortilla; top with 1 tablespoon cheese. Roll up and   
     place seam side down in prepared dishes. Pour remaining   
     sauce over the top.   
        
     Cover and bake @ 350ºF/175ºC for 25-30 minutes or until   
     heated through. Uncover; sprinkle with remaining cheese.   
     Bake 5 minutes longer or until cheese is melted. Garnish   
     with toppings as desired.   
        
     Karyn Power, Arlington, Texas   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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