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
Ingredients
- 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 |
Preparation
- 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.
- Add the tomato sauce,
vegetable broth, oregano, and cumin to the processor and season with salt.
Process until completely smooth.
- 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 |
- 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.
- 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.
- 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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