Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, December 9, 2016

Turkey Enchiladas with Spicy Chipotle Sauce

If it’s just past Thanksgiving in the USA while you’re reading this, here’s a recipe for some of that leftover turkey. If it’s any other time or any other place, grab some cooked turkey breast, shred it, and you’re ready to roll.

Enchiladas are typically baked—rolled tortillas topped with cheese, covered with sauce, and placed in the oven. Here, I simplified the preparation by doing more of a burritos treatment. Warm the tortillas, stuff ‘em, roll ‘em, cover with sauce, and serve.

And the sauce is as easy as the enchiladas: Chipotle and cumin add smoky flavor and spice, while tomato sauce and vegetable broth add tomato-y taste and thinner consistency.

Serves 4

  • 2 tbsp olive oil, divided
  • 2 large or 3 medium chipotle chiles in adobo sauce, chopped
  • 1 garlic clove, finely chopped
  • 1 cup no-salt canned tomato sauce
  • 3/4 cup low-sodium vegetable broth
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • sea salt
  • 1 jalapeno chile, finely chopped
  • 1/2 cup finely chopped scallion
  • 3/4 lb shredded cooked turkey breast
  • 1/2 cup chopped cilantro
  • 1/2 cup chicken broth
  • 8 6- to 7-inch soft flour tortillas, warmed
  • 1-1/2 cups shredded queso quesadilla (or other soft Mexican cheese)
  • refried black beans or rice, for serving

Chopped Garlic and Chipotle Chiles

Cilantro, Scallion, and Jalapeno
  1. Heat a saucepan over medium heat and add 1 tablespoon of olive oil. Add the chipotle chiles and garlic and cook, stirring frequently, 5 minutes. Transfer the mixture to a food processor. Do not wipe out the pan.
  2. Add the tomato sauce, vegetable broth, oregano, and cumin to the processor and season with salt. Process until completely smooth.
  3. Return the mixture to the saucepan and bring to a simmer, then reduce the heat to low, cover, and cook 10 minutes. Remove from the heat and rewarm gently just before using.
Sauteed Chipotle and Garlic

Processed Mixture

Spicy Chipotle Sauce
  1. Meanwhile, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the jalapeno and onion and cook, stirring frequently, 3 minutes.
  2. Add the turkey, cilantro, and broth and season with salt and pepper. Cook until the vegetables are soft and the mixture is hot throughout, 5-6 minutes.
  3. Lay the warm tortillas on a work surface and divide the turkey mixture in a line down the center of each. Divide the cheese on top of the turkey mixture and roll up the tortillas, tucking in the ends, if desired.
Scallion and Chile

Turkey Mixture Added

Ready to Roll
Place 2 enchiladas seam-side down on each of 4 plates and spoon chipotle sauce generously overtop. Serve refried beans or rice alongside.

Turkey Enchiladas with Spicy Chipotle Sauce

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