Turkey or Chicken Enchiladas
For the cheese, I used an organic shredded “Three Cheese Mexican Blend” from Clover with Monterey jack, cheddar, and pepper jack cheese. You can grate your own cheddar or gruyere cheese or any other blend. For the salsa, I used a generic brand. Any old salsa will do. Costco has a nice organic salsa. I make these enchiladas the year and usually use leftover rotisserie chicken. For my vegetarian friends I use cubed tofu for protein.
The Filling
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Ingredients Makes 6 generous servings 6 (9-inch) flour tortillas Filling 3 cups shredded cooked turkey or chicken 1 (14 ounce can) of chopped black pitted olives 1 cup slivered almonds ½ to cup salsa ½ cup enchilada sauce ½ - 1 cup shredded cheese Red enchilada sauce 3 TBS vegetable oil 3 TBS flour 4 cups chicken stock 6-ounce can tomato paste ¼ cup chili powder or more 1 ½ tsp. oregano 1 ½ tsp. cumin 1 tsp. or more salt 1 tsp. garlic salt ½ tsp. sugar Garnish sour cream or crème fraîche sliced avocados salsa cilantro |
Directions Sauce Heat oil, add flour, stirring for a minute until smooth. Add chili powder and cumin and cook for about a minute. Add tomato paste and oregano, stirring to combine. Add chicken stock and bring to a boil, add sugar and garlic salt. Reduce heat and simmer the sauce for 15 minutes . Add salt and adjust for seasoning.I sometimes add a spritzer of tabasco or hot sauce. this all depends on your taste . The filling Mix all the ingredients in a bowl. Assembling and baking the enchiladas Spray two pans with cooking oil. I used a 13 x 9 inch dish. Dip tortillas in hot sauce, put a strip of filling across each one, and roll tightly. Put some sauce on the bottom of the dish. Place the enchiladas side-by-side in the pan, pouring the sauce over the enchiladas. Drizzle with ½ cup salsa of your choice, and sprinkle 1 cup shredded cheese over everything. Bake at 350º for about 20 minutes covered with foil and another 10 minutes uncovered until the sauce starts to bubble and the cheese is melted. Garnish the enchiladas with a piece of avocado, some sour cream, salsa and cilantro. Guten Appetit! © Sunnycovechef |