Main Dishes

Turkey Enchiladas With Creamy Corn and Green Chili Sauce

My husband regularly requests two recipes: chicken parmesan (I’ll post in the near future) and these turkey enchiladas. This isn’t a traditional enchilada recipe; the filling base is ground turkey (though you could substitute ground beef or even ground chicken) and rather than using red sauce, you make a sauce out of corn, green chilies, cilantro, and cream. It’s so good, I seriously could eat it on just about anything — or by itself (don’t judge me). 

 

Turkey Enchiladas With Creamy Corn and Green Chili Sauce
Serves 4
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Ingredients
  1. 8 wheat tortillas (8 inches), warmed
  2. 1 1/2 cups shredded Mexican cheese blend
  3. 1/4 cup sliced black olives
For the Sauce
  1. 2 cups frozen corn, thawed
  2. 1 can (4 ounces) chopped green chilies
  3. 3 tablespoons chopped fresh cilantro
  4. 1/3 cup evaporated milk (or heavy cream)
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
For the Filling
  1. 1 lb. lean ground turkey
  2. 1/3 cup chopped onion
  3. 1 teaspoon minced garlic
  4. 1 tablespoon olive oil
  5. 3/4 cup salsa
  6. 1 tablespoon cornmeal
  7. 2 teaspoons chili powder
  8. 1 1/2 teaspoons ground cumin
  9. 1/4 teaspoon cayenne pepper
  10. 1 teaspoon dried oregano
  11. 1/8 teaspoon kosher salt
  12. 1/8 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Add the sauce ingredients to a food processor or blender, and cover and pulse until blended.
  3. Heat the olive oil over medium heat in a large skillet. Add the turkey, onion, and garlic, and cook until the turkey is no longer pink.
  4. Remove the pan from heat, and stir in the salsa, cornmeal, and seasonings.
  5. Working one tortilla at a time, add a heaping 1/3 cup of the turkey mixture down the center, sprinkle with 2 tablespoons cheese, and roll up the tortilla, tucking in the ends. Place each rolled enchilada seam-side down in a greased 11x7-inch baking dish.
  6. Pour the corn sauce evenly over the enchiladas, and sprinkle with olives and remaining 1/2 cup of cheese.
  7. Cover and bake 30 minutes, uncovering for the last 5 minutes.
Notes
  1. *To freeze: Use a foil baking dish and freeze unbaked. Defrost before baking.
Adapted from (slightly) Taste of Home
Adapted from (slightly) Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/

Bruschetta Chicken

I have a love/hate relationship with chicken, especially boneless chicken breasts. If they aren’t marinaded with strong flavors or covered with sauce and cooked just right, I can barely swallow a bite. This recipe meets those standards — coated with basil pesto, topped with diced tomatoes, red onion, basil, and parmesan cheese, and baked until perfectly juicy. 

Bruschetta Chicken
Serves 4
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 (about 1 pound) boneless, skinless chicken breasts, butterflied and cut in half
  2. 3 tablespoons prepared basil pesto
  3. 2 tablespoons extra virgin olive oil, divided
  4. 1 cup diced tomatoes
  5. 1/4 cup diced red onion
  6. 1 clove garlic, minced
  7. 1 tablespoon chopped fresh basil
  8. 1 tablespoon balsamic vinegar
  9. 1/2 teaspoon kosher salt
  10. Ground black pepper
  11. 1/2 cup grated parmesan cheese.
Instructions
  1. Preheat oven to 375 degrees.
  2. Season chicken with salt and pepper. Place pieces in a large ziploc bag and add pesto and 1 tablespoon olive oil. Toss around in bag to coat chicken. Remove chicken from bag and place in a greased baking dish.
  3. In a large bowl, add the tomatoes, onion, garlic, basil, balsamic vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper. Stir gently to combine.
  4. Top the chicken pieces with the tomato mixture.
  5. Cover and bake for 20 minutes or until juices run clear.
  6. Sprinkle with grated parmesan cheese, return to oven uncovered, and allow cheese to melt, about 3 minutes.
Seasoned to Impress https://seasonedtoimpress.com/

Cheese Steak Rice

I hate wasting any food, which means I often have to get creative with using leftovers. Hence, this creation. I had a small piece of steak left from last night, so I rummaged through the pantry and refrigerator, cooked some wild rice, sautéed some veggies with the leftover sliced steak and voila, a super delicious and easy way to make a small piece of steak go a long way. 

Cheese Steak Rice
Serves 2
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup uncooked wild rice
  2. 1 cup sliced onion
  3. 1 cup sliced bell pepper
  4. 1 1/2 cups sliced white mushrooms
  5. 1 teaspoon minced garlic
  6. 1 cup leftover steak, cut into small pieces
  7. 2 1/2 cups low-sodium beef broth
  8. 1 tablespoon unsalted butter
  9. 1 tablespoon extra virgin olive oil
  10. 2 teaspoons Worcestershire sauce
  11. 1 cup grated parmesan cheese
  12. Salt and black pepper
Instructions
  1. Add broth and rice to a medium sauce pan. Bring to a boil, cover, reduce to a simmer, and cook until tender and broth is absorbed, about 45 minutes.
  2. In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, add the bell pepper, onion, and mushrooms and sauté until soft, about 10 minutes. Add the minced garlic and steak and sauté for about 2 minutes, until the steak is hot. Stir in the Worcestershire sauce.
  3. Add the cooked rice and parmesan cheese to the skillet and gently stir to combine.
  4. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/