|Recipe Title: Turkey Enchiladas with Red Chili Sauce|
Contributed by: TwinLakesChef
Additional Credits for Recipe
Note from the Diva
|The sauce is fairly spicy and VERY delicious....You can add black olives to this. Pepper-jack cheese is also a good substitute and adds a bit more heat. Tortillas can be heated in a dry frying pan if you are concerned with fat.|
List of Ingredients
|1/2 cup vegetable oil|
twelve 6- to 7-inch corn tortillas
3 cups 1/3-inch pieces cooked turkey or chicken
10 ounces extra-sharp Cheddar, grated (about 3 cups)
1 cup finely chopped red onion
1/3 cup finely chopped fresh cilantro plus cilantro sprigs for garnish
2 cups red chili sauce or two 10-ounce cans enchilada sauce
2 avocados for garnish
Red Chili Sauce
3 ounces (about 15) dried New Mexican red chilies (available at some specialty foods shop, stemmed and seeded (wear rubber gloves)
1 large onion, halved
1 large garlic clove
6 cups water
In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain.
On each tortilla mound:
1/4 cup of the turkey
1 tablespoon of the Cheddar
1 tablespoon of onion
1 teaspoon of the chopped coriander
Roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart
baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350Â°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped cilantro.
Serve the enchiladas with the avocado, peeled and diced, and sprigs of cilantro..
Red Chili Sauce
In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purÃ©e the mixture until it is smooth. Force the purÃ©e through a sieve into a bowl, pressing hard on the solids
with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
Makes about 3 1/2 cups.
Cooking Time & Temperature
|20 minutes for the sauce|
Number of Servings: Serves 4 to 6.
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Tested & Approved Recipe