The Great After-Thanksgiving Turkey Enchiladas

Submitted by SGpratt

"I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 3 tablespoons olive oil
• 1 3⁄4 cups onions, finely chopped (I use a food processor)
• 1 (28 ounce) can enchilada sauce (I use the mild red sauce)
• 5 plum tomatoes, finely chopped (I use a food processor)
• 1 1⁄2 teaspoons canned chipotle chiles, finely chopped (I used canned chopped green chiles)
• 1 cup fresh cilantro, chopped
• 3 cups cooked turkey, shredded
• 2 cups monterey jack cheese, grated
• 3⁄4 cup sour cream
• 12 corn tortillas, 6-inch size

directions

1. Heat 3 tablespoons oil in large saucepan over medium heat.
2. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
3. Add enchilada sauce, tomatoes, and chipotles (or green chiles).
4. Cover and simmer 20 minutes, stirring often.
5. Stir in 1/2 cup cilantro.
6. Season sauce with salt and pepper.
7. In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
8. Preheat oven to 350°F.
9. Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
10. Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
11. Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
12. Spoon 2 1/2 cups sauce over enchiladas.
13. Sprinkle with 1/2 cup cheese.
14. Bake enchiladas until heated through, about 30 minutes.
15. Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.

Reviews

[Robyn Driscoll]

These are excellent! I added a little bit of garlic to both the sauce and the chicken mixture. I also "steamed" the corn shells by putting 6 at a time in the microwave with 1/2 cup of water and heated them for 1 minute on high.