Shred chicken and salt to taste. In a saucepan, saute onions and garlic in butter until soft. Add next group of ingredients, bring to a boil, then reduce heat and simmer covered for 20 minutes. Remove from heat and cool. Place a portion of the chicken and cheese, and a few tablespoons of sauce, down

3/4 pound unpeeled, medium-size fresh shrimp 5 tablespoons olive oil, divided 1 large poblano pepper, halved and seeded 1 large onion, chopped 1 tomato, chopped 1/4 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1/2 cup sour cream 8 corn tortillas 1 (10-ounce)

Turkey Enchiladas - Land O' Lakes Kitchens 1/2 cup onion -- chopped 1/4 cup butter 2 cups cooked turkey -- chopped 17 ounces golden cream-style corn 16 ounces whole tomatoes -- undrained 1/4 cup corn meal 3 teaspoons chili powder 1 teaspoon salt 1/4 teaspoon garlic powder 18 tortillas hot oil 1

This is good no matter how you make it. You can reduce the cheese some. You can lightly fry the tortillas and then cut them up (good idea if you want to layer and bake it--that looks a lot prettier, but tastes almost the same.)

Cook turkey in a large nonstick skillet over medium heat until browned, stirring until it crumbles. Add 1 cup salsa and next 2 ingredients. Cook until cheese melts, stirring frequently. Remove turkey mixture from skillet; set aside. Wipe skillet dry with a paper towel; place over medium heat until

"This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy."