Gramma Anna's "Enchiladis"

I think these are kind of like "Joe's Special" wrapped up in a crepe. Don't let the crepe intimidate you...everyone (alright, not everyone) needs to know how to make these yummy little puppies and it's all about the tender wrapping around this hardy filling. If you're frustrated, email me and I'll give you tips on how to make the crepes...they're delcious in both savory and sweet recipes.

For the crepes...

Dump in a blender and mix on low speed until just blended. Let sit until you have made your filling:
  • 2 Tbs. melted butter
  • 1 1/2 cups milk2/3 cups flour
  • 1/2 tsp salt
  • 3 eggs
Pour small amount of batter in a heated, oiled non-stick medium omlette pan and swirl around until it just covers the surface of the pan. Cook on medium heat until just slightly browned, carefully loosen then flip. Slightly brown on the other side and transfer to a plate. This make take a couple of practice crepes to get the hang of it. Spread some jam on the flops and eat 'em.
For the filling...
Heat in large pan:
  • 1 Tbs. cooking oil
 Add and saute until softened:
  • 1 medium onion, diced
Add and cook through on medium-high heat:
  • 1 pound ground turkey (Gramma used beef and pork)
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 1 1/2 tsp cumin
  • 1/2 tsp salt
Transfer mixture to a large bowl.

Add to the pan, wilt then chop:
  • 1 Tbs water
  • 6 cups of packed fresh spinach, washed and drained
Transfer to the bowl then add:
  • 1 14 ounce can of corn, drained
  • 1 4 1/4 ounce can chopped olives
  • 5 hard-boiled eggs, chopped
To assemble the dish gather:
  • 2 cups of shredded cheese (I use the Mexican blend but Gramma used American!)
  • 1 14 ounce can of  Las Palmas enchilda sauce (medium spiciness)
  • 9 x 13 Pyrex baking dish
Pour just enough Las Palmas sauce into a 9x13 baking dish to cover the bottom. Then, to make "enchiladis", fill each crepe with about 2 Tbs. of cheese and 1/2 cup of fillling. Roll and place seam-side down in the baking dish. You should be able to make about 11-12 "enchiladis". Cover with more sauce (not too much) and a couple of handfulls of cheese or to taste.
Bake at 350 degrees for about 30 minutes or until bubbly and heated through. Enjoy the yummy goodness!