Turkey Shepherd's Pie ; Chicken & Vegetable Enchiladas..photos and info

The filling for the shepherd's pie (ground turkey, carrots, celery, onions, green peas, chicken stock, cooked flor de mayo beans)  without the gravy

heat the corn tortillas in a dry skillet (This makes them flexible)

Place some of the enchilada sauce in the bottom of the cooking container

Dip a warmed tortilla in the cooking sauce

Fill the dipped tortilla with the chicken (poach a half chicken in stock with onions, carrots, garlic and ground cumin, oregano..then cool, drain and shred the meat) and vegetable sauce mix

Place the filled tortilla seam side down in the sauce

keep the warmed tortillas warm in a cloth kitchen towel

These are without cheese..ready for baking

ready for baking, top the filled tortillas with more chicken and sauce, shredded cheese and chopped cilantro bake in preheated 350f oven for 20-25 mins until melted and bubbling

The shepherd's pie filling ready for topping with mashed potato

The covered Shepherd's Pie ready for baking in a 350f preheated oven for 30-40 mins until golden brown & bubbling