Well, not really. We were really just having a game night with another couple. But I decided to make club-style turkey enchiladas, so Andrew made margaritas to go with. I’m not really sure how the margaritas are made, only that Andrew refuses to use a mix since freshly squeezed fruit juice tastes better! So you’ll have to go to him if you want that recipe. But here’s the recipe for the enchiladas. The recipe says it serves 4 (which it did), but I know Andrew could have (and would have) eaten more.
Prep time: 20 minutes
Bake time: 30 minutes
Serves: 4
8 bacon strips, chopped
1/2 c. chopped sweet red pepper
1/3 c. chopped onion
10 oz. thinly sliced cooked turkey, shredded (I used sandwich meat in a container)
1-1/2 c. (6 oz) shredded Swiss cheese, divided
1/4 t. salt
1/4 t. pepper
8 yellow corn tortillas (6″), warmed (I opted for flour tortillas instead)
1 carton (10 oz) refrigerated Alfredo sauce
1/4 c. milk
2 c. shredded lettuce
1 can (14-1/2 oz) diced tomatoes, well drained
1. In a large skillet, saute the bacon, red pepper, and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
2. In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt, and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 9″x13″ pan or baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
3. Cover and bake at 350F/180C for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.
On An Even Kiel 