Tiny New York Kitchen: Turkey Enchiladas With Avocado Sauce

By Victoria Hart Glavin of Tiny New York Kitchen 

Here is an easy enchilada dish with a zesty avocado sauce.

INGREDIENTS

  • Turkey Enchiladas
  • 3 Tablespoons Butter
  • 2 Cups Diced Cooked Turkey
  • 1/3 Cup Diced Black Olives
  • 1/4 Cup Diced Onions
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Teaspoon Garlic Powder
  • 8 Corn Tortillas
  • 3 Tablespoons Oil For Softening Tortillas
  • 1 Cup Shredded Monterey Jack Cheese
  • Avocado Sauce
  • 1 Cup Mashed Avocado
  • 5 Tablespoons Evaporated Milk
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • 1 Teaspoon Dry Mustard
  • 1/2 Teaspoon Kosher Salt
  • 1/8 Teaspoon Garlic Salt
  • 1/8 Teaspoon Freshly Ground Pepper

Screen Shot 2014-05-06 at 7.14.34 AMIn a medium-size saucepan, melt butter over a low heat. Add turkey and cook for 3 minutes. Add olives, onions, kosher salt, pepper, and garlic powder. Blend well, cover, and simmer for 10 minutes. While turkey mixture is simmering, prepare Avocado Sauce, by adding avocado, milk, and lemon juice to a food processor or blender. Pulse a couple of times. Add dry mustard, kosher salt, garlic salt, and pepper. Pulse until creamy and fairly thick. Pour into a bowl and set aside. Return to turkey and stir briskly. Place turkey in a bowl. Preheat oven to 350 degrees. Lightly butter a shallow casserole dish. In large-size sauté pan, heat 3 tablespoons oil over a medium high heat. Soften corn tortillas by dipping in hot oil (do both sides). Drain. Place quickly in casserole dish. Add turkey mixture, sprinkle with cheese, and then roll tortilla up. Pour Avocado Sauce over it. Repeat until all corn tortillas are done. Pour remaining sauce over entire enchiladas. Heat in oven for 20 to 25 minutes until enchiladas are nice and warm. Remove from oven and serve 2 per plate. Top with sour cream and additional cheese if desired. Serves 4

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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