© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp flour
1 c chopped onion
1 tsp minced garlic
2-1/2 lbs TURKEY THIGHS, skin removed
1/4 tsp cayenne pepper
1 Can (1 lb, 13 oz) potatoes, drained and cut into 1/4-inch slices
1 Can (10 oz) mild enchilada sauce
1 Can (4 oz) chopped green chilies
1/4 c grated Parmesan cheese
1 Can (4 oz) sliced black olives, drained
1/4 c chopped walnuts
1 Egg, hard cooked, peeled and qtered
In regular size oven cooking bag, coated with flour, add onion, garlic, turkey and pepper. Place bag in 9-inch square microwave-safe baking dish. Using plastic twist tie close bag securely. Cut six 1/2-inch slits in top of bag. Cook in microwave oven at MEDIUM-HIGH (70% power) 30 to 35 minutes or until meat thermometer reaches 180 degrees F. when inserted into thighs. Turn dish halfway through cooking time. Remove from microwave and allow to stand 10 to 15 minutes for heat to equalize. Remove turkey from bone and cut into 1/2-inch cubes; discard bones.
In 7-X 11-inch micro-save dish layer potatoes and turkey. Top with sauce, green chilies, cheese, olives, and walnuts. Cover with vented plastic wrap and cook in microwave oven at HIGH (100% power) 3 to 4 minutes or until heated throughout.
To serve, garnish with egg.
356 Total Calories
14 g Total Fat
35 % Daily Total Fat
123 g Cholesterol
887 mg Sodium
24 g Total Carbohydrates
33 g Protein