-
1
The night before.
-
2
Whisk the cream and buttermilk together.
-
3
Cover and set in a warm place for 8 hours.
-
4
Crema may be kept in the refrigerator as long as a week.
-
5
In a small bowl, mix the flour and salt.
-
6
Stir in the water.
-
7
The dough should be soft but not wet and should hold its shape when you pinch it.
-
8
The dough will likely form a ball as you stir it.
-
9
If necessary, add more flour or water, 1 tablespoon at a time, to achieve the proper consistency.
-
10
Pinch off balls of dough the size of golf balls.
-
11
Roll in flour to coat well.
-
12
Knead each ball as you pat or roll it into a 5- to 6-inch diameter circle, one-eighth inch thick.
-
13
Heat a heavy skillet or griddle.
-
14
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.
-
15
Longer cooking will make the tortillas crisp.
-
16
Wrap in a cotton towel to keep warm, or cool on a rack.
-
17
Store in the refrigerator for up to one week or freeze.
-
18
Next evening.
-
19
Mix rice, onion, olive oil, salt, diced tomatoes and boiling water in buttered casserole.
-
20
Cover and bake 1 hour at 375 degrees.
-
21
In a saucepan, combine beans and water.
-
22
Soak for 25 minutes.
-
23
Bring to a boil.
-
24
Reduce heat and simmer until tender (20 minutes).
-
25
In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.
-
26
Add 1/2 cup of enchilada sauce, 1/2 teaspoon cumin and salt.
-
27
Remove from heat and stir in beans.
-
28
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.
-
29
Combine tomatoes and remaining 1/2 cup enchilada sauce and remaining cumin.
-
30
Spoon over enchiladas.
-
31
Bake at for 20 minutes or until hot.
-
32
Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted.
-
33
Plate enchiladas with rice and top with a spoonful of crema.
