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Turkey Enchiladas W/ Red Chile Sauce
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    Turkey Enchiladas W/ Red Chile Sauce

  • 1/2 cup vegetable oil
  • twelve 6- to 7-inch corn tortillas
  • 3 cups -- ¥
  • 1/3 inch pieces cooked turkey or chicken
  • 10 ounces extra-sharp Cheddar, grated (about 3 cups)
  • 1 cup finely chopped red onion
  • 1/3 cup finely chopped fresh coriander (cilantro)plus coriander sprigs for garnish
  • 2 cups red chili sauce (recipe follows) or two
  • 10-ounce cans enchilada sauce
  • 2 avocados (preferably California) for garnish
  • 3 ounces (about 15) dried New Mexican red chilies, stemmed and seeded (wear rubber gloves)
  • 1 large onion, halved
  • 4 large garlic clove
  • 1 tsp cumin powder
  • 6 cups water (enough to cover the chiles)
  • In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.

    Cut open the chiles. Reomve the stem and seeds. On a medium hot skillet or griddle, toast the chiles by laying flat and pressing down with a spatula. Do this on both sides. You should hear faint crackling and might see a whisp of smoke. It should not take more than a few seconds a side.

    In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add the cumin powder add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.

    Makes about 3 1/2 cups.

    PepperFool Note:
    1). If you have extra chicken or Turkey stock. Simmer the chiles in this. Use the entire amount of liquid, return the sauce to a pot and simmer to thicken. 2). I feel that it is not necessary to strain the sauce Serves 4 to 6 Gourmet November 1992

    From: Bon Appétit Magazine
    Posted By:
    Post Date: March 1995



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