Domestic Diva Divine Dinner
Ready In: 2 hrs
Serves: 4
Ingredients
Wheat-Free Tortillas
- 1 cup buckwheat flour
- 1⁄2 teaspoon salt
- 1⁄2 cup water
Rice
- 1⁄2 cup long grain brown rice, not instant
- 1⁄4 cup onion, chopped
- 1⁄4 cup olive oil
- 3⁄4 teaspoon salt
- 1 1⁄4 cups canned diced tomatoes
- 1⁄4 cup boiling water
Enchiladas
- 10 ounces ground turkey
- 1⁄4 cup onion, chopped
- 1 teaspoon cumin
- 1 cup enchilada sauce
- 2⁄3 cup cheddar cheese, shredded
- 1 1⁄4 cups canned diced tomatoes
Beans
- 1 cup water
- 2 tablespoons mung beans
Crema
- 2 cups heavy cream
- 1⁄4 cup buttermilk
Directions
- The night before.
- Whisk the cream and buttermilk together.
- Cover and set in a warm place for 8 hours.
- Crema may be kept in the refrigerator as long as a week.
- In a small bowl, mix the flour and salt.
- Stir in the water.
- The dough should be soft but not wet and should hold its shape when you pinch it.
- The dough will likely form a ball as you stir it.
- If necessary, add more flour or water, 1 tablespoon at a time, to achieve the proper consistency.
- Pinch off balls of dough the size of golf balls.
- Roll in flour to coat well.
- Knead each ball as you pat or roll it into a 5- to 6-inch diameter circle, one-eighth inch thick.
- Heat a heavy skillet or griddle.
- Place each tortilla in the hot pan, and cook about 3 minutes on a side, or until lightly brown and just starting to appear dry.
- Longer cooking will make the tortillas crisp.
- Wrap in a cotton towel to keep warm, or cool on a rack.
- Store in the refrigerator for up to one week or freeze.
- Next evening.
- Mix rice, onion, olive oil, salt, diced tomatoes and boiling water in buttered casserole.
- Cover and bake 1 hour at 375 degrees.
- In a saucepan, combine beans and water.
- Soak for 25 minutes.
- Bring to a boil.
- Reduce heat and simmer until tender (20 minutes).
- In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.
- Add 1/2 cup of enchilada sauce, 1/2 teaspoon cumin and salt.
- Remove from heat and stir in beans.
- Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down on top of the rice in baking dish.
- Combine tomatoes and remaining 1/2 cup enchilada sauce and remaining cumin.
- Spoon over enchiladas.
- Bake at for 20 minutes or until hot.
- Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted.
- Plate enchiladas with rice and top with a spoonful of crema.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off