This recipe is seriously delicious. It’s also great for using up leftover Thanksgiving turkey, and can also be made with chicken or pork. A vegetarian version can be made by replacing the meat with a mixture of 3 cups of corn, black beans, and cubes of potatoes, and of course using the raisins, green onions, cheese, and sour cream.
(Note: Please forgive the funky photo. We dug in too fast!)
Serves 6, with two enchiladas each
3 tablespoons extra virgin olive oil
1-1/2 cups onion, finely chopped
1 28-ounce can red enchilada sauce
2 tablespoons molé sauce (+/- depending on your heat tolerance)
1 4-ounce can Ortega diced chiles (hotter: minced chipotles in adobo sauce)
1 cup cilantro, chopped and divided in half
1 teaspoon cumin powder
1/4 teaspoon chipotle powder (milder: smoked paprika)
Salt and pepper
3 cups cooked turkey, shredded
1/3 cup raisins (a New Mexican touch that’s fantastic)
2 stalks green onions, chopped
4 cups Tillamook grated Mexican cheeses (or pepper Jack)
3/4 cup sour cream
12 5- to 6-inch corn tortillas
Guacamole or avocado slices + more sour cream
Heat 3 tablespoons olive oil in large saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add enchilada sauce, molé, chiles, cumin, and chipotle powder. Simmer 20-25 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro and season with salt and pepper.
Mix turkey, raisins, 2 cups cheese, sour cream, green onions and 1/2 cup cilantro in bowl. Season with salt and pepper. If needed, add a few tablespoons of the sauce to moisten. Note: possible additions if low on turkey—small cubes of cooked potatoes, cooked black beans, corn kernels.
ASSEMBLY & BAKING
Preheat oven to 350°F.
Spread 1/2 cup sauce in the bottom of a 13X9x2-inch glass baking dish.
Microwave tortillas, 4 at a time, between damp paper towels until warm and soft, about 30 seconds.
Spoon 1/4 cup turkey mixture in center of each tortilla, then roll up. Arrange seam side down in the baking dish. Spoon the rest of the sauce over enchiladas. Sprinkle with remaining 2 cups of cheese (I sometimes use cheddar cheese on top).
Bake enchiladas about 30 minutes, until heated through.
Serve with dollops of guacamole or slices of avocado, and perhaps dollops of sour cream.
Side ideas: refried beans, lettuce, tomato, and avocado salad, Spanish rice, corn and tomato salad.