1/4 cup olive oil
1/2 cup onions, chopped
1/2 cup bell peppers
1/4 cup olive oil
2 cup turkey, cooked/chopped
2 cup corn, frozen
1 15 oz can enchilada sauce, u
3 tsp chili powder
1 tsp salt
1/2 cup regular cheddar cheese, shre
1/2 cup fat-free cheddar cheese, shr
10 tortillas
Directions
350. In a large saucepan, cook onions and bell pepers in oil until
tender. Stir in turkey, corn, enchilada sauce, chili powder, and salt
until cooked through. Spread about 1/4 filling and fat-free cheese on
each tortilla, roll up and place seam side down on a baking sheet
lined with foil. Sprinkle with remaining cheese. Bake for 30 minutes.
Preparation Time: Anita
Servings: 10 servings
Left Over Turkey Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican; Poultry; Turkey
The History of Recipes
It is possible to trace the history of `recipes` way back into distant history, in truth as far back into history as pharonic Egypt, and possibly even further. In practice though, these, early cook books were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something that is very familiar to us today. He also describes how the chefs of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like basil, fennel and parsley. Later, there were a couple of interesting cookery books which were published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in cookery books, many of which are now in private cookery archives. By the advent of the 20th century, cookbooks are increasing in popularity as a result of more people being able to read, more spare time and disposable income. |
We hope you enjoy this Left Over Turkey Enchiladas recipe.
