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Turkey Enchiladas

Ingredients

  • 3 tablespoons unsalted 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 to tortillas, flour or corn
  • grated Mexican blend cheese
  • chopped cilantro, for topping

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

Instructions

  • 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

  • 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.

Notes

Chicken can be substituted for turkey. The turkey recipe for these enchiladas can be found in The Dallas Morning News. Click here for the recipe and full story.