A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chili Crusted Turkey Cutlets With Enchilada Sauce
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- #37892
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup cornmeal
2 teaspoons chili powder (or to taste)
4 (4 ounce size) fresh boneless turkey breast cutlets
1 tablespoon olive oil
1 can (10 ounce size) enchilada sauce
1/2 cup fine shredded taco cheese
directions
Combine the cornmeal and chili powder and place in a shallow dish.
Heat the olive oil in a large skillet over medium-high heat.
Dip the turkey cutlets into the cornmeal mixture, patting the cornmeal so it sticks. Place the cutlets in the pan and cook for 1 minute on each side.
Pour the enchilada sauce over the turkey. Bring the sauce to a boil then reduce the heat to a low simmer. Cover the pan and let cook for 3-4 minutes or until the turkey is cooked through.
Remove the cover and top the turkey with the cheese. Serve immediately.
nutrition data
326 calories, 18 grams fat, 18 grams carbohydrates, 24 grams protein per serving.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
October 16, 2010
Very easy, I made some changes to the recipe. Lots of flavor and quick. I will make it again and share with friends.
August 26, 2009
This was so good! And amazingly easy. The only thing we did differently was to not pour the enchilada sauce OVER the cutlets in the skillet, but rather around them (so they'd retain more crispness from the cornmeal coating). Such a simple meal and full of flavor. Definitely a recipe we'll keep on hand.