Turkey Enchiladas Recipe
No need to make a complicated enchilada sauce with dried chiles and a dozen spices. With a bottle of purchased salsa and a blender, you can make the sauce in minutes.
Ingredients
3 cups purchased salsa
1/2 cup water
5 tablespoons chili powder
4 cups chopped turkey meat
8 ounces Cheddar cheese, grated
1/2 cup chopped cilantro leaves
6 (10-inch) flour tortillas
Instructions
1. Preheat oven to 350F. Purée salsa, water and chili powder in a large blender or a food processor. Pour 1/2 cup purée into a 13-by-9-inch baking pan; set remainder aside.
2. Combine turkey, 1 cup cheese and cilantro in a large bowl. Lay a flour tortilla on work surface. Place 1 cup turkey mixture in center of tortilla, roll closed and place seam side down in baking pan. Repeat with remaining tortillas.
2. Pour reserved sauce over enchiladas in pan. Cover with foil and bake about 45 minutes or until bubbly. Uncover and sprinkle remaining cheese on top. Continue baking about 5 minutes or until cheese melts. Let stand 5 minutes before serving. Serves 4.
Recipe by Bruce Weinstein and Mark Scarbrough, "After the Feast," American Profile, Nov. 19, 2006.
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11/25/06 9:13 PM
We had leftover turkey so I tried this recipe last evening. After reading the ingredients I am wondering if there is an error in the amount of chili powder listed? I used 2 tablespoons chili powder, NOT 5 as listed and it was still pretty spicy we thought. Has anyone else experienced this?
12/16/06 11:47 AM
Hello Readers...Sharon...you are correct about the chili powder. We thoroughly enjoyed this post-Thanksgiving recipe with only one tablespoon of chili powder. My husband is not as interested in Mexican cuisine as I am, but he LOVED this dish. I just kept it mild without so much chili powder!
I think when I make it next time, which I certainly will...I will reduce the fat by quite a bit too. It does not require as much cheese as it calls for, even if it does taste great with all that cheese!
12/27/06 11:57 AM
Thanks for your note about the chili powder. The food writers who developed the recipe did, indeed, call for 5 tablespoons of chili powder. If you like food that's not quite so spicy, use less. I have to admit that when I made these enchiladas from my leftover Thanksgivng turkey, I used about 3 tablespoons--that was all I had in my spice jar.
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