Hide the Turkey Enchiladas

I am grumpy at this point. I was feeling rather proud of myself this morning because I had rewritten one chapter based on (what I thought were positive) critiques by my instructor and classmates. I even wrote another chapter to fill in a hole in the story that I just hadn’t gotten to around to writing yet.

Then I sent off an e-mail.

Now I’m writing a different chapter to turn in tomorrow, along with the improved "meaningless story" chapter, plus the "fill in the hole" chapter.

9,000 words (excluding the blog) in three days. That’s why you’re only getting a recipe tonight.

I suggest you eat it and shut up.

(Hide the Turkey)

Spinach and Broccoli Enchiladas

Ingredients:

1 medium onion, chopped

¾ teaspoon minced garlic

1 cup finely chopped broccoli

1 tbs butter (or oil, shudder)

1 cup diced, left over from Thanksgiving, turkey (if you have more to get rid of you can always add more, I just add until I can start to taste it – then I stop)

2 cups fresh spinach, washed, dried, and chopped (they say you can use 10 oz frozen spinach – but who wants to put the textural equivalent of allege in their mouth?)

¼ cup minced cilantro

1 cup shredded cheddar cheese

1 cup ricotta or small-curd cottage cheese. (I’ve never used cottage cheese. I expect hell will freeze over before I do)

2 cans sliced olives

1 ¼ tsp ground cumin

1 cup shredded Monterey Jack cheese

8 corn tortillas (they say four, but who the f’ck makes enchiladas with flour tortillas?) (And I bet you need more than 8 too.)

1 cup bottled picante sauce ( I only put it on top when I serve – I think you can use the canned stuff for this)

1 (28 oz) can Las Palmas Green Enchilada Sauce

Additional cilantro and sour cream for garnish

Cook onion, garlic, and broccoli in butter in 10 inch skillet until tender. Add turkey. Mix well. Add spinach, cook and stir until wilted (but not the texture of allege).

Remove from heat, stir in ½ cup of cheddar & ½ cup of jack cheese, all ricotta cheese, 1/3 cup of green sauce (this is where they use the picante), cumin, cilantro, olives, and salt.

Spray 11x7x2 baking dish with cooking spray. (I also spread a thin, thin layer of green sauce).

In shallow skillet warm up green enchilada sauce. Dip tortilla into sauce, then place on small plate. Spoon 1/3 c. of spinach mixture down the center of each tortilla. Roll up, place seam side down in prepared baking dish. (repeat until you run out mixture, tortillas or baking dish space. DUH)

Pour remainder of enchilada sauce over enchiladas. Cover with foil and bake at 350 for 20 – 30 minutes, until bubbly and good. Remove foil, sprinkle remaining Cheddar and Jack cheese and return to oven for 5-10 minutes until cheese is melted. (I turn on the broiler – and do it until the cheese starts to get crispy.)

Remove, let stand for 5 minutes. Serve, garnish, smile.