Enchilada Chili

Tortillas got you down? No matter the reason, here’s a way to enjoy the flavors of enchiladas without them.

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I used my favorite Sunday night enchilada recipe with a couple of guest stars to add texture in this layered version. 

 To make the enchilada sauce, combine the following ingredients in a medium saucepan and simmer for 30 minutes:

  • 1 large can diced tomatoes
  • 1 regular can tomato sauce
  • 1 can of tomato soup (V8 works too)
  • 2 cloves of garlic, minced
  • 2 tbsp butter
  • 1/4 tsp each of salt, sugar (palm sugar works well) and chili powder
  • Optional: 1/2 cup onions

Meanwhile, prepare the meat filling by browning it and then stirring in the ingredients:

  • 1 pound of ground turkey

Ground Turkey Shepherds Pie in the Crock Pot

Ever since I made my first corned beef and cabbage in the crock pot 10+ years ago, I’ve been hooked on slow cooked St. Patty’s fare.

With limited staples on hand, I decided to try my hand at this Shepherds pie recipe using ground turkey, baby Yukon Gold potatoes, carrots and broccoli. It turned out well! Luck of the Irish perhaps?

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First, prepare mashed potatoes using your preferred technique and scoop into a bowl so you can use the same pot for the meat to cut back on dishes. 

Brown ground turkey and 2 cloves of garlic, and then add the following:

  • 3 tbsp tomato paste
  • 2 generous handfuls of sliced baby carrots (or 2 regular chopped carrots)
  • 1 cup frozen broccoli (or peas)
  • 1 cup broth (I used chicken)
  • 1/4 cup wine (I used white)
  • 2 tsp Worcestershire sauce
  • Generous sprinkling dried thyme

Stir and simmer until liquid is almost fully absorbed. Add to a greased crock pot in an even layer and then spread the mashed potatoes over the top. Season with salt and pepper.

After cooking on low for about 3-4 hours, grate cheddar cheese over the top. Slainte!

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