Turkey Enchiladas and a Mexican-themed Blog HopPosted on Jan 27, 2012 | 59 comments
Oh how I miss good Mexican food! Israel is a food lover’s paradise, but reasonably enough Mexican is not one of the country’s culinary strengths. As a friend of a friend once said, “Why we should have Mexican food? We are not Mexican.” Point taken. So that leaves it up to me and my kitchen, where I’ve managed to produce some satisfying alternatives. I first saw the recipe that inspired me on Pinterest, and was immediately sold on the idea of a chipotle sour cream sauce. While I had yet to find chiles in adobo (I just did in Tel Aviv and am so excited!), I had brought back some chipotle powder from the States and was excited to put it to good use.
These are cheesy, meaty, packed with protein and fiber (not sayin’ they’re good for you…) and filling beyond belief. It’s some serious Mexican comfort food. I used turkey breast, but chicken would be just as good and the more conventional route to go. Whatever you do, don’t skip the chipotle sour cream sauce at the end. It gives a wonderful, spicy kick to the whole dish. Feel free to adjust the amount of chipotle powder to your liking.
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon dried coriander
- ½ teaspoon chili powder
- 1 dried ancho chili
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can black beans
- 1 pound boneless, skinless turkey breast, cut into thick slices
- 8 12-inch soft tortillas
- 1½ cups shredded jack or cheddar cheese, divided
- 2 tablespoon butter
- ½ cup diced onion
- 1 teaspoon chipotle powder
- 1 clove garlic, minced
- 2 tablespoons flour
- ½ cup chicken broth
- 1 cup sour cream, room temperature
- Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until softened.
- Add the paprika, cumin, coriander, chili powder, and dried ancho chili and allow to cook, stirring, for two minutes.
- Add the crushed tomatoes and black beans and bring to a simmer. Add the turkey and allow to simmer until cooked through.
- Meanwhile, wrap the tortillas in aluminum foil and lightly heat in the oven until soft.
- When the turkey is cooked remove it from the sauce and shred it with two forks.
- Allow sauce to continue simmering to thicken.
- Spoon some of the chicken mixture down the middle of a tortilla. Top with a spoonful of sauce and some cheese.
- Roll and place in a large baking pan, seam-side down.
- Continue with the remaining chicken, sauce, cheese, and tortillas. The enchiladas should be snug in the pan.
- Top with the remaining sauce and cheese. Put in the oven and bake until the cheese is fully melted.
- Melt the butter over medium heat.
- When it begins to foam add the onion and chipotle powder. Cook until the onion is very tender, 5 to 7 minutes.
- Add the garlic and stir to coat.
- Add the flour and cook and stir. Add the chicken broth and whisk until the mixture is smooth.
- Lower the heat and thoroughly mix in the sour cream.
- Thin with additional broth or water as necessary to get the desired consistency. Serve over the enchiladas.
Linked up at Fusion Fridays over at Jennifer Cooks