Mexican

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/

Shrimp Tacos With Pineapple Salsa and Avocado Cream

I love any type of fish tacos, one of my favorites being Fish Tacos With Watermelon Salsa. The combination of the spicy fish and the sweet, juicy fruit works so well together. So I adapted that recipe to use shrimp and pineapple and whipped up some avocado cream to top the tacos. They were so light and full of flavor! This recipe will definitely be a summertime staple.

 

Shrimp Tacos With Pineapple Salsa and Avocado Cream
Serves 4
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Prep Time
25 min
Cook Time
5 min
Prep Time
25 min
Cook Time
5 min
For the Pineapple Salsa
  1. 2 cups diced pineapple
  2. 1/3 cup diced red onion
  3. 1 tablespoon lime juice
  4. 1 tablespoon extra virgin olive oil
  5. 1 tablespoon fresh cilantro, finely chopped
  6. Pinch of salt and pepper
For the Avocado Cream
  1. 1 large avocado, roughly chopped
  2. 1/4 cup plain Greek yogurt
  3. 1 tablespoon lime juice
  4. 1/2 teaspoon salt
  5. Pinch pepper
For the Shrimp
  1. 1 lb. large raw shrimp, peeled and deveined
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1 teaspoon chili powder
  7. 1/2 teaspoon paprika
  8. 1/4 teaspoon cayenne pepper
  9. 1/4 teaspoon dried thyme
  10. 1/4 teaspoon dried oregano
For Serving
  1. 8 corn tortillas
  2. Chopped romaine lettuce
Instructions
  1. In a bowl, combine all of the ingredients for the salsa. Cover and refrigerate.
  2. In a food processor, combine the ingredients for the avocado cream. Pulse until smooth. Transfer to a bowl, and cover and refrigerate.
  3. In a large bowl, add the shrimp. Toss with the olive oil and seasoning blend.
  4. Heat a large nonstick skillet over medium-high heat. Add the shrimp and cook until firm and no longer translucent, about 3-4 minutes.
  5. To serve, warm the tortillas in the microwave, the oven, or a skillet. Add some chopped lettuce and about 4 shrimp to each tortilla, and top with salsa and avocado cream.
Seasoned to Impress https://seasonedtoimpress.com/

Quick Spanish Rice

 This rice is the perfect accompaniment to any Mexican meal. It’s great as a side dish or in burritos or tacos. And the best part is it’s super easy and quick to make. Just make sure you use instant brown rice, which is what significantly cuts down the cooking time.

Quick Spanish Rice
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 medium onion, diced
  2. 1/2 bell pepper, diced
  3. 1 jalapeno pepper, finely diced
  4. 2 cloves garlic, minced
  5. 1 14.5 oz can diced tomatoes
  6. 1 cup water
  7. 1 cup uncooked instant brown rice
  8. 1 tablespoon olive oil
  9. 1 teaspoon cumin
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon dried oregano
  12. Dash of cayenne pepper
  13. 2 teaspoons sugar
  14. 1/2 teaspoon salt
Instructions
  1. Heat olive oil in a large nonstick skillet over medium heat.
  2. Add the onion and peppers, and sauté for about 5 minutes, until soft.
  3. Add garlic and sauté for about 1 minute or until fragrant.
  4. Stir in the uncooked rice and seasonings.
  5. Add the can of diced tomatoes and water.
  6. Bring to a simmer, cover, and reduce heat to medium-low, and cook for 15-20 minutes until rice and tender and liquid is absorbed.
Seasoned to Impress https://seasonedtoimpress.com/