TIJUANA TURKEY

Tijuana Turkey image

Provided by sunnysweet

Time 4h30m

Yield 12-16 serving(s)

Number Of Ingredients 12

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15 lbs turkey
3/4 cup olive oil
1 tablespoon dried onion flakes
1 tablespoon basil
1 tablespoon garlic salt
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon fajita seasoning mix
2 (5 7/8 ounce) boxes Spanish rice mix, prepared
8 -12 frozen burritos
2 (1 1/2 ounce) packages dry enchilada mix
27 ounces whole green chilies

Steps:

Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees.
Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water.
Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey).
Split mild green chiles and lay over breast and legs.
Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey.
Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.

Nutrition Facts : Calories 1058.2, Fat 59.4, SaturatedFat 14.7, Cholesterol 385.9, Sodium 380.9, Carbohydrate 7, Fiber 1.3, Sugar 3.5, Protein 117.4