When you’re up to here with turkey leftovers, your Solavore Sport comes to the rescue with an unexpected variation – cheesy, spicy enchiladas that your family will love. An 7 ½” wide oblong Pyrex baking pan fits perfectly in the bottom of the Solavore Sport – just right for 6” tortillas.
1 onion, diced
2 cloves garlic, minced
1 c. cottage cheese
1 t. salt
1 t. cumin
1 small can diced green chiles
2 c cooked turkey, shredded or diced
2 c cheddar cheese, grated
1 can red enchilada sauce
8 - 6” tortillas, corn or flour
Brown onion and garlic in a sauté pan. In a bowl add to cottage cheese. Stir in salt, cumin, and green chiles.
Heat 1-2 T. oil in sauté pan. One at a time, lightly brown tortillas, stacking between paper towels.
Wipe out the sauté pan and use it to warm the enchilada sauce. Shred turkey and grate cheese.
Spray desired baking dish with cooking spray, or lightly oil by hand. A clean dinner plate will be your assembly station.
For each enchilada, dip the tortilla into the enchilada sauce, coating both sides of the tortilla. Lay flat on dinner plate.
Across the center of the tortilla, spread the turkey, cottage cheese mixture, and grated cheese, approximately 2-3 tablespoons of each. (Reserve ½ of cheese for the top.)
When the baking pan is full, pour remaining enchilada sauce over the top of the enchiladas, and top with any remaining cheddar cheese.
Place in your Solavore Sport. Covering with a dark cookie sheet (as opposed to aluminum foil) will accelerate the cooking process. Bake for 2-3 hours at 225º-250º.
Serve with sour cream and chopped cilantro or scallions.