3 tablespoons unsaltaed butter
3 tablespoons flour
2 cups chicken stock (warmed)
1 teaspoon kosher salt
1 1/2 cups chile sauce, plus additional for building the enchiladas (see recipe below)
2 cloves garlic, crushed
1/4 cup Mexican crema, plus more for topping
2 cups cooked turkey (click here for the recipe)
8-12 tortillas (flour or corn)
grated Mexican blend cheese
chopped cilantro, for topping
- In a large flat bottomed pan, melt the butter over medium heat. Add the garlic cloves and flour. Whisk until golden, about 3-5 minutes.
- Add the warm chicken stock and whisk until combined. Let the sauce thicken for 10 minutes. Whisk frequently to prevent burning.
- Add 1 1/2 chile sauce (see recipe below) and Mexican crema. Continue to simmer for an additional 10-15 minutes, or until the sauce is thickened.
- Add the turkey and stir well. Set aside.
to build the enchiladas
- Heat the oven to 350 degrees.
- Evenly spread a few spoonfuls of the extra chile sauce on the bottom of a long baking pan.
- In a small skillet warm a tortilla over medium-low heat. Dip both sides of the tortilla into the chile sauce. Lay the tortilla onto a plate. Fill with the chicken mixture and a sprinkling of cheese. Roll the tortilla tight and place into the baking pan.
- Repeat this process until all the tortillas are used or the pan is full.
- Lightly cover the enchiladas with additional cheese and chile sauce.
- Place in the oven and bake for 20-25 minutes.
- Top with Mexican cream and cilantro. Serve warm.
for the chile sauce
2 cans whole tomatoes
1/2 teaspoon oregano
2 teaspoons kosher salt
4 tablespoons unsalted butter
1 onion, quartered
2 dried ancho chiles, stems removed
2 jalapeno peppers, seeded and quartered
2 poblano peppers, seeded and quartered
4 dried arbol chiles
- Place all ingredients into a saucepan and simmer uncovered for 45 minutes to 1 hour.
- Place the sauce and all ingredients into a food processor and blitz until smooth. Pour the sauce back into the pan. Use as directed.