I am in the sorority Zeta Tau Alpha (ZTA) and our philanthropy is breast cancer education and awareness. We do various events throughout the year for our cause, but we also like to branch out and help other organizations as well. Recently, a group of us went to a local men’s shelter home called the Victory House and cooked dinner for them.
Our service chair, Karen, decided we would make her mom’s turkey and cheese enchilada recipe, along with a Mexica rice dish. The two recipes was easy to make for a large quantity of people, and fairly easy as well:
Ground turkey enchiladas:
- Preheat oven to 350 degrees
- Unwrap turkey and cook in skillet over medium heat until no longer pink
- Drain packages of frozen spinach
- Add spinach, 4.5 cups of salsa and 4.5 tsp of cumin to the turkey. Cook for 5 minutes until the liquid is absorbed
- Remove from heat and add cream cheese. Mix until melted
- Grease pans
- Lay flour tortillas flat. Place 1/3 cup of the mix in each. Then rollup tortillas and place in pan with flat side up
- Bake for 20 minutes at 350 degrees
- Remove from oven and top with 4.5 cups of salsa mixed with diced tomatoes and additional cumin
- Top with cheese and bake for 5 more minutes
We had some of the enchilada filling leftover because we couldn’t get it all to fit into the tortillas. I decided to take a fork and see what it tasted like for myself, and it was delicious. The cream cheese added a nice creamy element, while the salsa and cumin gave it some Mexican flair. The spinach in it was great because it made such a heavy dish feel a bit lighter. I would definitely make these simple yet scrumptious enchiladas if I were having a bunch of people over for dinner.
- Mince 10 cloves of garlic
- Mince onions
- Heat 5 tbsp of olive oil in large skillet over medium heat
- Add garlic and onions. Stir 2-3 minutes until onions are translucent
- Add 7.5 cups of rice and stir for about 2 minutes or until toasted
- Stir in tomato sauce and vegetable broth, bring to simmer
- Stir in corn, carrots, peas, chili powder, cumin, black beans, salt and pepper
- Bring to a boil. Cover and reduce heat, and simmer until rice is cooked (13-16 minutes)
- Dice tomatoes
- Chop cilantro
- Stir in tomatoes and garnish with cilantro
I couldn’t resist and decided to also take a taste of the rice. It was tasty and a good vegetarian option for our meal. It was also a nice way to incorporate a lot of vegetables in a simple and delicious way, which was much needed with the hefty meat, carbohydrate, and cheese enchiladas.
As we were cooking, people kept telling us the kitchen smelled great. When we were finally done, the men living there looked really happy with the food and they all seemed to enjoy it. I had a great time cooking with my sorority sisters, we got to help those in need, and the men seemed to really like the food. It was overall a great experience and I hope we do it again.