I have no idea what happened to November, but it sure was a month jam packed with celebrations and some very memorable trips (and massive amounts of work in order to make time for play)!! Because of everything going on, I was really lucky to get to enjoy two Thanksgiving feasts without having to host either and even ended up with more than enough left-overs. I stumbled upon this great recipe that gave the same old turkey a major facelift the next day…and transformed it into a recipe that took me back to the San Diego sunshine I got to relish in just a few weeks ago. These enchiladas are very different from the ones I made last year…the enchilada sauce is made from scratch and is so worth the bit of extra time (make sure you have plenty of chili powder before you start tho, you need a lot!). I also ended up using whole wheat flour tortillas that were absolutely delicious and topped the finished product with avocado, tomato, cilantro and lime. I really enjoyed this recipe and we were so grateful for its ability to make leftovers taste like a whole new meal!
from Simply Recipes
- 7 Tbsp chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon sugar
- 2 teaspoons salt (less if using salted stock)
- 1/4 cup flour
- 2 Tbsp olive oil
- 2 cups of chicken stock (or turkey)
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced
- 3 cups cooked turkey meat, chopped
- 1 15-ounce can black beans, rinsed and drained
- 8 ounces Monterey Jack cheese, grated (makes 2 cups grated cheese)
- 1/4 cup chopped fresh cilantro
- 2 Tbsp lime juice
- salt to taste
- 8-16 flour tortillas, depending on size and thickness (I used 8 large whole wheat tortillas and opted for fewer, overly-stuffed enchiladas)
1) For the enchilada sauce: whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.
2) Heat olive oil on medium heat in a thick-bottomed pan. Add the spices and cook for a few minutes til fragrant. Whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
3) For the filling: heat olive oil in a pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, (3-4 minutes). Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl.
4) To onion mixture, add in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 Tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add salt to taste.
5) Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat (if it thickened up too much, add some water. Mine got very thick & I ended up running out by the end and wished I added more water) just to warm it up a bit.
6) Spread 1/2 cup of the sauce over the bottom of a 9×13 casserole dish (I used pyrex). Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. Place the tortilla in the casserole dish and add filling. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish.
7) Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese.
8 ) Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.
Sprinkle with a little more lime juice before serving. Molly recommends serving with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced ice berg lettuce that has been dressed with vinegar and salt (no oil).
This made me 8 huge enchiladas. I served them over lettuce with avocado & tomato and topped with fresh cilantro, and was stuffed after eating just one.