Wild Turkey Breast Enchiladas

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WILD TURKEY BREAST ENCHILADAS

INGREDIENTS:

1 Wild Turkey Breast filet, cubed
1/2 Vidalia onion, finely chopped
1/2 cup Extra Virgin Olive Oil
1/8 cup Dry Sherry
1/8 cup Wine Vinegar
1 Lime - juiced
1 Tablespoon Soy Sauce  (Kikkoman) less-sodium soy sauce
2 Tablespoons Worcestershire Sauce
1 Teaspoon freshly ground black peppercorns Tellicherry is considered the best
1 Teaspoon Morton Table Salt
3 Garlic Cloves - minced fine
Meat Tenderizer
Wild Bill's Meat Rub
1/2 teaspoon Liquid Smoke (prefer Colgin brand)
1 Tablespoon Brown Sugar
1 Lb. Velveeta cheese, Mexican mild
2 Cans (10.5 oz.) Cream of Mushroom soup
1/2 Can (10.5 oz.) Ro-Tel Original diced tomatoes & green chilies
1 Small pkg. Monterey Jack/Colby Jack shredded cheese
10 Corn tortillas 8 inch diameter
Oil for frying tortillas
Chicken broth as needed (prefer Swanson lower sodium chicken broth)

Remove any membrane or gristle from one Wild Turkey breast filet and slice across the grain about 1/4 to 3/8 width slices and cut into cubes.  Coat cubes with a light dusting of meat tenderizer and Wild Bill's Meat Rub on all sides of meat and let sit for about
an hour.  Mix the marinade in a plastic, glass or stainless steel container with a lid using the following ingredients; 1/2 cup extra
virgin olive oil, 1/8 cup dry Sherry, 1/8 cup wine vinegar, juice from one lime, 1 tablespoon soy sauce, 2 tablespoons Worcestershire Sauce, 1 teaspoon fresh ground black pepper, 1 tablespoon brown sugar, 1 teaspoon salt, minced garlic and 1/2 teaspoon of Liquid Smoke.  Briskly stir marinade until combined and add the cubed turkey breast meat;  place lid on container and store in refrigerator overnight.

The next day, place the marinated turkey cubes with the marinade into a large 12 or 13 inch diameter skillet over medium heat and sauté for about 5 minutes with chopped onions; reduce heat to low and simmer an additional 15 minutes with the lid on skillet until tender and remove meat and onions from skillet draining on paper towels.  Rinse out and dry skillet or use a fresh skillet if desired.

In a large skillet over low heat, combine cream of mushroom soup and 1/2 can of Ro-Tel Original diced tomatoes & green chilies.  Add Velveeta cheese and add chicken broth to thin if necessary.  Allow to simmer on low once combined.  In a small non-stick pan, add oil and quickly fry tortillas on both sides and dip into the enchiladas sauce/mixture coating both sides and place in a 9 x 13 inch baking dish. Continue frying the tortillas and dipping them into the enchiladas sauce and stack them on top of one another.  To assemble the enchiladas, add small amount of cubed turkey meat into the center of the tortillas and sprinkle the Monterey Jack/Colby Jack on top and tightly roll the tortillas placing them side by side in the baking dish.  Once all the tortillas have been filled and rolled with the turkey and cheese, cover the filled tortillas with the remaining enchiladas sauce mixture.  Cover with aluminum foil and bake in oven at 350 degrees for 30 minutes.  Serve with wild rice, or Mexican rice refried beans, and/or your favorite sides.

YIELD:  10 Wild Turkey Breast Enchiladas

Above Wild Turkey Breast Enchiladas served on 12-13-13 and were excellent.  They were just a little too spicy hot for my bride who cannot handle much spicy foods since here stroke in 2006.  I had to get her some sour cream to put on top of the enchiladas to cool her taste buds down...........grin if you must!

View the below two recipe hyperlinks for sequence pixs; Connie's Enchiladas and Wild Turkey Breast Stir-Fry.  This is an adaptation of Connie Gonzales Chicken Enchiladas recipe from Stamford, Texas and my own Wild Turkey Breast Stir-Fry.  Give this recipe a try and you will certainly be delighted........another way to utilize those "beautimous" Wild Turkey breast filets.  This is another one of my "Fruits of the Harvest" wild game recipes.  Don't let the ingredients list scare you off; most of the list is for the marinade

I used larger diameter flour tortillas and had to stack a few on top which is not recommended...use the smaller Fajita size instead.

Click on below thumbnail sequence pixs for a larger screen view:

Web published by Bill aka Mickey Porter 10-08-13 with pixs added on 12-13-13. 

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