Turkey Enchiladas Recipe

Turkey Enchiladas

serves 4-6

This recipe utilizes leftover turkey and is spicy and juicy. Serve these enchiladas with rice and seasoned beans.

Read more about this recipe at Coconut & Lime.

For the filling:
2 cups broth
2 cups turkey, dark meat preferred
1 dried arbol chili pepper (or any other dried large black chile pepper)
1 small bunch parsley
4 cloves garlic
2 onions
1 teaspoon salt
1 teaspoon oregano
2 tablespoons olive oil
4 tomatoes (canned)
2 teaspoons tomato paste
2 chipotle peppers packed in adobo sauce (it comes in a can)
2 tablespoons adobo sauce (see above)

For the sauce:
1 small 8-10 ounce can tomatillo-based green chili sauce
3 tablespoons sour cream
Habanero sauce to taste (green, if you can find it)

For the enchiladas:
8 corn tortillas
1/2 cup grated cheddar
1/2 cup frozen spinach, cooked and liquid squeezed out

prep: 30 minutes
total: 1 hour 25 minutes

2 saucepans
strainer
whisk
mixing bowl
steamer (optional)
baking dish

1. In a medium saucepan, combine broth, turkey, dried chili pepper, parsley, 2 cloves of the garlic, smashed, 1 of the onions (cut roughly into 8 pieces), the salt and oregano. Bring to a boil and cook over a medium-low heat, partly covered, for 20-25 minutes until the meat can easily be separated out with a fork.

2. Strain and reserve the broth, then remove the parsley and chili pepper and shred the turkey mixture with a fork.

3. Slice the other onion, chop the remaining 2 cloves of garlic and sauté in the olive oil in a medium saucepan until soft, about 5 minutes. Put 3/4 cup of the broth back in the saucepan with the tomatoes, tomato paste, chipotle peppers and adobo sauce and cook for about 15 minutes until the mixture is thick. Stir into turkey.

4. Whisk together tomatillo-based green sauce and habanero sauce with sour cream. Add salt and pepper to taste.

5. Preheat oven to 375F. Warm tortillas in the microwave or steamer for 1 minute or until they are pliable. For each enchilada, dip a tortilla in green sauce on both sides, place 3 tablespoons of turkey mixture down the middle, adding 1 tablespoon of the spinach and a little sprinkling of cheese. Fold one side of the tortilla over the mixture and then the other side and place folded side down in a rectangular baking pan. Repeat with each of the tortillas. Pour the remaining green sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for 10 minutes or until the cheese has melted.

For more recipes by Rachel, visit Coconut & Lime.

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