Mexican/Southwest Cuisine

Beef and Pepper Medley

2 tablespoons garlic powder
2 tablespoons cracked black pepper
1 eye of round beef roast (about 4 pounds)
2 large green peppers, julienned
2 large sweet red peppers, julienned
2 large sweet onions, cut into thin wedges

Dressing:
2/3 teaspoon olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Combine garlic powder and pepper; rub over all sides of roast. Place on a rack in a shallow roasting pan. Preheat oven to 500°. Place roast in oven and reduce heat to 350°. Bake for 1-1/2 to 2 hours or until meat reaches desired doneness. Chill for 30-40 minutes or until meat is cool enough to handle.

Cut into 3-in. x 1/4-in. x 1/4-in. strips. Place in a large salad bowl; add peppers and onions. In a jar with tight-fitting lid, combine dressing ingredients ; cover and shake well. Pour over salad; toss to coat. Cover and refrigerate over night. Serve cold. Makes 10-12 servings.

Turkey Bean Soup

1 pound ground turkey
1 cup chopped onion
1 cup chopped celery
1 tablespoon olive oil
1 can (49-1/2 ounces) chicken broth
2 cups frozen corn
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 cup frozen lima beans
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
Shredded cheddar cheese, optional

In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt.

Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired. Makes 8 servings.

Bean 'N' Beef Quesadillas

1-1/2 cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cups julienned cooked roast beef
2 cups (12 ounces) shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 tablespoons vegetable oil

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.

Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture. Makes 4-6 servings.

Tortilla Pie

1/2 pound lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) Italian or Mexican diced tomatoes, drained
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 flour tortillas (8 inches)
1/2 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, chili powder and cumin. Bring to a boil; remove from the heat. In a small bowl, combine the ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.

Place one tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half of the meat sauce, one tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce.

Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. Cover and bake at 400° for 15 minutes or until heated through and cheese is melted. Makes 6 servings.

Tex-Mex Lasagna

1 pound lean ground beef
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups (6 ounces) shredded Mexican cheese blend
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.

Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.

Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions. Makes 12 servings.

Ribs and Onions

4 pounds spareribs, cut into serving-size pieces
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, sliced
1 cup ketchup
3/4 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Place the ribs in a shallow roasting pan; sprinkle with salt and pepper. Top with onions. Cover and bake at 350° for 30 minutes; drain. Combine remaining ingredients; mix well. Pour over ribs. Cover and bake for 1 hour. Uncover and bake 15 minutes longer. Makes 4 servings.

Tamales

1 boneless pork shoulder roast (4 pounds)
4 cups water
1 cup finely chopped onion
1/3 cup adobo sauce
1/4 cup chili sauce
2 dried guajillo chilies
1/4 cup lime juice
4 garlic cloves, peeled
32 corn husks

Filling:
7 cups maseca cornmeal
9 teaspoons baking powder
3 teaspoons salt
4 cups warm water (110° to 115°)
1-1/2 cups butter-flavored shortening

Place the first eight ingredients in a Dutch oven. Cover and bake at 325° for 3-4 hours or until meat is very tender.
Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours.

Remove roast and shred meat with two forks; set aside and keep warm. Skim fat from pan juices; discard chilies. Bring to a boil; cook until liquid is reduced to 4 cups.

For filling, in a large bowl, combine the cornmeal, baking powder and salt; beat in water, 2 cups pan juices and shortening just until combined (bowl will be full). Refrigerate remaining pan juices.

Drain corn husks and pat dry. (Until ready to use, keep husks covered with plastic wrap and a damp towel to prevent them from drying out.) Spread 3 tablespoons filling over each husk to within 1/4 in. of edges. Top each with 1/4 cup pork and 3 tablespoons filling. Using the husk to lift one long side, roll up filling. Enclose filling with husk; fold bottom end of husk over the top.

In a large steamer basket, position tamales upright with folded bottoms down. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until cornmeal peels away from husk, adding water to pan as needed. Warm reserved pan juices; serve with tamales. Remove husks before eating. Makes 32 tamales.

Beef and Bean Chimichangas

1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches)
Vegetable oil

Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes.

Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings of your choice. Makes 16 chimichangas.

Turkey Fajitas

1 pound boneless turkey tenderloins, cut into thin strips
1 tablespoon canola oil
1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips
1 medium onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas (6 inches), warmed

In a large nonstick skillet, saute turkey in oil for 2 minutes. Add the peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas. Makes 4 servings

Three Cheese Enchiladas

1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (3 ounces) cream cheese, softened
1 cup picante sauce, divided
1 medium red or green bell pepper, diced
1/2 cup sliced green onions
1 teaspoon crushed cumin
8 flour tortillas (each 7-8 inches)
Shredded lettuce
Chopped tomato
Sliced black olives

Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13-in. x 9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.

Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and black olives; serve with additional picante sauce, if desired. Makes 4 servings.

Beef, Rice and Chili Casserole

1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1 small green pepper, chopped
1 garlic clove, minced
2 cups cooked rice
1 can (15-ounce) chili con carne with beans
2/3 cup mayonnaise
Few drops hot pepper sauce
1/2 teaspoon salt
1 can (14-1/2-ounce) Mexican-style stewed tomatoes
1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
4 cups corn chips

In a skillet, cook ground beef, celery, onion, green pepper and garlic until meat is browned and vegetables are tender; drain. Stir in rice, chili, mayonnaise, hot pepper sauce, salt and tomatoes.

Pour mixture into a 2-1/2-qt. casserole. Bake at 350° for 35-45 minutes or until heated through. Top with cheese and corn chips. Return to oven for 3 to 4 minutes or until cheese is melted. Let stand a few minutes before serving. Makes 6-8 servings.

Turkey Enchilada Casserole

1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 teaspoon each onion powder, garlic powder and ground cumin
12 corn tortillas (6 inches)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.

Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Makes 10 servings.

Beef 'N' Black-Eyed Pea Salad

2 to 3 garlic cloves, minced
1 to 2 teaspoons chili powder
12 ounces boneless beef sirloin steak
8 cups torn romaine
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large sweet red pepper, julienned
1/2 cup sliced ripe olives
1 can (4 ounces) chopped green chilies, drained
2 green onions, chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon grated lime peel
1/4 teaspoon pepper

Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done 170°).

When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Makes 6 servings.

Three Beans and Sausage

1-1/2 pounds smoked sausage, cut into 1-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
1 cup water
1 can (8 ounces) tomato sauce
2/3 cup chopped celery
1 teaspoon chicken bouillon granules
1 teaspoon minced garlic
1 bay leaf
1/2 teaspoon pepper
1/4 teaspoon dried oregano, optional
1/4 teaspoon dried thyme, optional
Hot cooked rice

In a 5-qt. slow cooker, combine the first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low for 4 to 4-1/2 hours or until heated through. Discard bay leaf. Serve with rice. Makes 8 servings.

Texas-Style Skillet

1 pound ground beef
1 medium onion, diced
4 garlic cloves, minced
1 can (15 ounces) pinto beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1/2 cup uncooked long grain rice
1/2 cup water
1 to 2 tablespoons chili powder
2 teaspoons dried cilantro or parsley flakes
1 teaspoon salt
1 teaspoon ground cumin
Shredded cheddar cheese, salsa and minced fresh cilantro
Tortilla chips

In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.

Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips. Makes 6 servings.

Beef and Potato Nacho Casserole

2 pounds lean ground beef
3/4 cup chopped onion, divided
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Paprika

In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute.

Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.

Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Makes 8 servings.

Taco Salad

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) hot chili beans with gravy
4 to 6 cups corn chips
1 cup (4 ounces) shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped
1 small green pepper, chopped
6 green onions with tops, chopped
1 small avocado, chopped, optional
1/2 cup sliced ripe olives, optional
1 cup (8 ounces) sour cream
Salsa

In a large skillet over medium heat, cook beef until no longer pink; drain. Season with salt and pepper; set aside. Heat beans in a small saucepan.

Divide meat mixture and beans into six portions. Assemble in layers on six plates the following: first layer—corn chips; second layer—beef mixture; third layer—cheese; fourth layer—chili beans; fifth layer—lettuce; and sixth layer—tomato, green pepper, onions, avocado and, if desired, olives. Top with a dollop of sour cream; pour salsa over all. Makes 6 servings.

Tender Beef 'n' Bean Stew

1 pound lean beef stew meat, cut into 1-inch cubes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
2 celery ribs, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons uncooked long grain rice
1 to 2 tablespoons chili powder
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1 can (8 ounces) tomato sauce
Shredded cheddar cheese and sour cream, optional

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired. Makes 10 servings.

Beef Enchiladas

1 pound ground beef
1 cup (8 ounces) 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)

Sauce:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon vegetable oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

In a skillet, brown the ground beef. Drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13-in. x 9-in. baking dish.

For sauce, saute the onion and green pepper in oil until tender. Add tomato sauce, green chilies, chili powder, sugar and garlic powder. Pour over tortillas. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and return to the oven for 5 minutes or until cheese melts. Makes 4 servings.

Turkey Lime Kabobs

3 cans (6 ounces each) orange juice concentrate, thawed
1-1/4 cups lime juice
1 cup honey
4 to 5 jalapeno peppers, seeded and chopped
10 garlic cloves, minced
3 tablespoons ground cumin
2 tablespoons grated lime peel
1 teaspoon salt
2 pounds boneless turkey, chicken or pork, cut into 1-1/4-inch cubes
4 medium sweet red or green peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
3 small zucchini, cut into 3/4-inch slices
8 ounces fresh mushrooms
3 medium limes, cut into wedges

In a bowl, combine the first eight ingredients. Pour half of marinade into a large resealable plastic bag; add meat and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add vegetables and turn to coat. Seal and refrigerate for 8 hours or overnight, turning occasionally.

Drain meat, discarding marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternate meat, vegetables and lime wedges.

Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with reserved marinade. Continue turning and basting for 10-12 minutes or until meat juices run clear and vegetables are tender. Makes 8 servings.

Beef Taco Lasagna

24 lasagna noodles
2 pounds lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Makes 2 casseroles (8 servings each).

Tex-Mex Pork Chops

Butter-flavored cooking spray
1 small onion, chopped
6 boneless pork loin chops (5 ounces each)
1 cup salsa
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat for 5-6 minutes on each side or until juices run clear.

Combine the salsa, chilies, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through. Makes 6 servings.

Texas Style Lasagna

1-1/2 pounds ground beef
1 teaspoon seasoned salt
1 package (1-1/4 ounces) taco seasoning
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 cups (16 ounces) cottage cheese
2 eggs, lightly beaten
12 corn tortillas (6 inches), torn
3-1/2 to 4 cups shredded Monterey Jack cheese

In a large skillet, cook meat over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15 to 20 minutes. In a small bowl, combine cottage cheese and eggs.

In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Makes 10-12 servings.

Beef Skillet Supper

1 package (8 ounces) medium egg noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (11 ounces) Mexicorn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and water. Bring to a boil. Reduce heat; cover and cook for 8 minutes.

Drain the noodles; add to beef mixture. Stir in the corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and cheese is melted. Makes 8-10 servings.

Turkey Enchiladas

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe olives
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups (8 ounces) shredded Mexican cheese blend, divided

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.

Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly. Makes 8 servings.