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
Academics have proved the existence of recipes far back into antiquity, at least as far back into history as the ancient Egyptians, and possibly even further. Having said that, mostly, these old cook books were just very basic pictorial recipes for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into starters, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the Romans made use of many spices and herbs, including many that are still in use today such as bay, mint and parsley. In the 15th century, people returning from the crusades brought back many spices and herbs from the East, such as parsley, basil and rosemary. These new culinary innovations was responsible for an increase in publications on food, some of which are now in private collections. By the arrival of the twentieth century, cook books are in great demand, mostly due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Left Over Turkey Enchiladas recipe.
