Prep 0 mins
Cook 0 mins
- 1⁄2 cup vegetable oil (plus 3 tbsp)
- 1 3⁄4 cups onions, finely chopped
- 1 (28 ounce) can enchilada sauce
- 5 plum tomatoes, finely chopped
- 1 1⁄2 teaspoons canned chipotle chiles, finely chopped
- 1 cup fresh cilantro, chopped
- 3 cups turkey, cooked, coarsely shredded
- 2 cups monterey jack cheese, grated
- 3⁄4 cup sour cream
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
- Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often.
- Remove from heat. Stir in 1/2 cup cilantro.
- Season sauce with salt and pepper.
- Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl.
- Season with salt and pepper.
- Preheat oven to 350F.
- Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels.
- Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13x9x2-inch glass baking dish.
- Spoon 1/4 cup turkey mixture in center of each tortilla.
- Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese.
- Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve.
I ended up adapting this to make a kind of taco instead of baking it as enchiladas, but we liked it quite a bit.
Finally! a recipe more like more grandmother would make, but adapted to use canned sauce! A recipe I can live with! Tasted great, too. This one's a keeper.
We really enjoyed these enchiladas. I made a large batch of my crockpot Mexican turkey and used the leftovers in the tortillas. The sauce for the enchiladas was very good and a nice compromise between just using a canned product and making a sauce completely from scratch. All in all a very good recipe with plenty of room to create your own special version.