Turkey Enchiladas With Avocado Sauce

Turkey Enchiladas With Avocado Sauce

Happy Cinco de Mayo! Make this easy enchilada dish tonight, with a zesty avocado sauce, to celebrate.

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

In 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

© Victoria Hart Glavin