Turkey Enchiladas might be just the main course you are searching for. This recipe serves 8. This recipe covers 52% of your daily requirements of vitamins and minerals. One portion of this dish contains about 48g of protein, 51g of fat, and This recipe is typical of Mexican cuisine. A mixture of ancho chiles, coriander seeds, dill seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.
Instructions
1
In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
Ingredients you will need
Salt And Pepper
Arbol Chile
Coriander
Tomato
Carrot
Celery
Garlic
Onion
Whole Turkey
Cumin
Dill
Equipment you will use
Roasting Pan
Bowl
2
Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken brothor a combination of these.)
Ingredients you will need
Enchilada Sauce
Chicken Stock
Whole Chicken
Butter
Whole Turkey
3
When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
Ingredients you will need
Vegetable
Whole Turkey
Equipment you will use
Oven
4
Working in batches, transfer the enchilada mixture to a food processor or blender and process until smoothif necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
Ingredients you will need
Enchilada Sauce
Salt And Pepper
Water
Equipment you will use
Food Processor
Blender
1
Preheat the oven to 350F and butter 2 (9- by 13-inch) baking dishes.
Ingredients you will need
Butter
Equipment you will use
Oven
2
Spread about 1 cup of the enchilada sauce in the bottom of each dish.
Ingredients you will need
Enchilada Sauce
Spread
3
Pick the meat off the leftover turkey carcass and transfer to a large bowlyou'll need about 4 cups of meat.
Ingredients you will need
Leftover Turkey
Meat
4
Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
Ingredients you will need
Enchilada Sauce
Queso Fresco
5
On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
Ingredients you will need
Queso Fresco
Tortilla
Sauce
Whole Turkey
Roll
6
Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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 EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.