Sickly Summer

After returning from my grand vacation adventures, today

I was sick. *achoo!*

And half a box of tissues of later,

And after HOURS 

of catching up on my favorite TV series,

I finally realized I should update my blog.

Turkey Enchiladas

(I made these for my roommates yesterday, and even the Asian was a big fan!)

Bare Necessities:

• 1 pound ground turkey breast (make sure to get the breast- it's better for you than regular ground turkey because there's no rib meat)
• 1 can green chili enchilada sauce
• 1 can red enchilada sauce
• Taco seasoning 1 Tablespoon
• Fajita seasoning  2 Tablepsoons, divided
• Onion powder (or real onions ... onion powder is much cheaper and accomplishes the same task)
• Mushrooms, diced- however many you want, depending on how much you like mushrooms.  I used four big caps
• Tortillas, whatever kind you prefer
• Cheddar Cheese, (or Colby Jack works great, too)
• Mild/Hot Taco Sauce, depending on your preference

Weapons of Choice:

• Crock Pot
• 9x13 casserole pan, sprayed with nonstick cooking spray

Method of Operations:

1. Combine both cans of enchilada sauces, taco seasoning, and one Tablespoon of the fajita seasoning in a crock pot.  Add the turkey and mix well.  Cook on low for about 4-5 hours.
2. Add diced mushrooms, onion powder, and the rest of the fajita seasoning and cook on high for about 30 more minutes.
3. When the turkey mixture is done, grab a plate and put on tortilla on it.  Using a slotted spoon, place one scoop of turkey down the middle of the tortilla in a line.  Sprinkle about 1 teaspoon or two of cheese on top of the turkey.  Fold one half of the tortilla over the turkey, making sure the turkey stays in the middle.  Fold the other side of the tortilla over and under.  Carefully lift the enchilada so none of the turkey spills out and place it in the casserole dish, short-ways.  Repeat with the rest of the tortillas or until the turkey is gone, or you have no more room in the casserole dish.  Whichever comes first ;] My turkey lasted for about 10 enchiladas.
4. Pour a light drizzle of taco sauce over the whole dish of enchiladas.  Sprinkle with cheese, making sure each enchilada receives a good amount.  If desired, you may also spread the leftover juices from the crockpot on top.
5. Place in the oven and bake at 350 for about 10-15 minutes, or until the edges of the tortillas begin to brown.
6. Serve with sour cream, salsa, guacamole, and/or whatever captures your fancy. :]

No picture this week :[ You'll just have to use your imagination!