shredded tips

Turkey Enchiladas with Golden Roma Chipotle Salsa

This Mexican specialty features the rich taste of golden Roma tomatoes and the bold flavor of chipotle chiles.

6-8 servings
Preparation time: 1 hour

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 teaspoon Lunds & Byerlys Ground Chipotle
  • 1 teaspoon Lunds & Byerlys Mexican Oregano
  • ½ cup sour cream
  • 2 (4-ounce) cans chopped green chiles, drained
  • 1 (16-ounce) package Mexican-blend cheese, divided
  • 4 cups cooked and shredded rotisserie turkey (Tip: Look for ready-to-eat rotisserie turkey in our deli!)
  • 2 (16-ounce) jars Daniel’s Fire Roast Golden Roma Chipotle Salsa, divided
  • 8 flour tortillas

Optional toppings, for serving: sour cream, cilantro, sliced black olives, sliced green onions

Directions

1.     Heat oven to 350 F.

2.     Heat oil in large skillet over medium-high heat. Add onions, garlic, ground chipotle and oregano; cook, stirring occasionally, 4-5 minutes.

3.     Removed from heat and stir in sour cream, green chiles, 3 cups cheese, turkey and ½ cup Golden Roma Chipotle Salsa.

4.     Spray 9x13-inch baking dish with cooking spray and spread ½ cup of Golden Roma Chipotle Salsa on the bottom of the dish.

5.     Divide turkey mixture onto the center of the tortillas.

6.     Roll up the tortillas and arrange seam-side down in prepared baking pan.

7.     Spoon remaining Golden Roma Chipotle over tortillas.

8.     Sprinkle with remaining cheese.

9.     Bake enchiladas, uncovered, until heated through, about 25-30 minutes.

10.  Garnish with desired toppings and serve.

Coco-Cacao Energy Truffles                            
Power up your afternoon with these scrummy treats.  These babies are nut free. Great on the go energy boosting snack!                                

Ingredients:
1 cup of gluten free rolled oats
1 cup puffed rice
¼ cup seeds (flaxseeds, pepitas and sunflower kernals)
¼ cup shredded coconut (set some extra aside)
½ cup sultanas
½ cup dried cranberries
¼ cup cacao nibs
1 tablespoon coconut butter
1 tablespoon agave or maple syrup
2 drops vanilla essence

Method:

Blend until smooth. Using hands, form balls and coat in shredded coconut.  

Tip: These can be kept in the fridge or the freezer in an airtight container, or wrapped individually in aluminium foil as a quick take away snack.