Turkey Club Enchilada Casserole

Name: Turkey Club Enchilada Casserole
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 85 grams center cut smoky bacon or applewood bacon, chopped; 6 servings Diced avocado with lime juice; 6 servings Freshly ground black pepper; 4 Tbsps butter; 237 milliliters About leftover gravy, or turkey or chicken stock; 2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling); 113 grams tin diced green chiles, well drained; 2 Tbsps EVOO; 3 Tbsps flour; 16 6-inchs corn tortillas or twelve 6-inch flour tortillas; 59 milliliters fresh cilantro or parsley leaves, finely chopped; 4 cloves garlic, finely chopped; 1 Tbsp ground cumin, scant palmful; 1 lime, juiced; 6 servings Creme fraiche or Mexican crema or sour cream, for dolloping; 591 milliliters milk; 2 mediums or 1 large onion, finely chopped; 710 milliliters shredded Monterey Jack cheese or combo of Monterey and Pepper Jack; 6 servings Chopped red onion or scallions; 6 servings Chopped or shredded iceberg or Romaine heart lettuce; 6 servings Salt; 2 tomatoes, seeded and chopped; 6 servings Seeded diced tomatoes; 1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)

Turkey Club Enchilada Casserole might be just the Mexican recipe you are searching for. This recipe serves 6. This recipe covers 61% of your daily requirements of vitamins and minerals. This main course has 1119 calories, 62g of protein, and 64g of fat per serving. Autumn will be even more special with this recipe. Head to the store and pick up tin chiles, fresno chiles, salt, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.

Ingredients you will need

Turkey Meat

Equipment you will use

Food Processor

Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the bacon and render until crispy.

Ingredients you will need

Bacon

Add the garlic, chiles and onions. Season with cumin and some pepper.

Ingredients you will need

Chili Pepper

Garlic

Onion

Pepper

Cumin

Saute until tender, about 10 minutes.

Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt.

Ingredients you will need

Lime Juice

Cilantro

Tomato

Whole Turkey

Gravy

Stock

Salt

Remove from the heat.

Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Equipment you will use

Pot

Whisk

Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.

Ingredients you will need

Salt And Pepper

Green Chili Pepper

Cheese

Milk

Equipment you will use

Whisk

Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish.

Ingredients you will need

Tortilla

Whole Turkey

Bacon

Equipment you will use

Baking Pan

Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.

Ingredients you will need

Cheese

Sauce

To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F.

Equipment you will use

Oven

Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.

Equipment you will use

Oven

Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

Ingredients you will need

Creme Fraiche

Tomato

Avocado

Lettuce

Onion

Lime

Equipment

Ingredients

Servings:

85grams

center cut smoky bacon or applewood bacon, chopped 6servings

Diced avocado with lime juice 6servings

Freshly ground black pepper 4Tbsps

butter 237milliliters

About leftover gravy, or turkey or chicken stock 2

jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)113grams

tin diced green chiles, well drained 2Tbsps

EVOO 3Tbsps

flour 166-inchs

corn tortillas or twelve 6-inch flour tortillas 59milliliters

fresh cilantro or parsley leaves, finely chopped 4cloves

garlic, finely chopped 1Tbsp

ground cumin, scant palmful 1

lime, juiced 6servings

Creme fraiche or Mexican crema or sour cream, for dolloping 591milliliters

milk 2mediums

or 1 large onion, finely chopped 710milliliters

shredded Monterey Jack cheese or combo of Monterey and Pepper Jack 6servings

Chopped red onion or scallions 6servings

Chopped or shredded iceberg or Romaine heart lettuce 6servings

Salt 2

tomatoes, seeded and chopped 6servings

Seeded diced tomatoes 1

roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.