Turkey Enchiladas

Name: Turkey Enchiladas
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Mexican
Ingredients: 8 dried ancho chiles,* seeds removed; 2 larges carrots, roughly chopped; 2 stalks celery, roughly chopped; 2 Your favorite roast turkey or roast chickens; 2 Tbsps whole dill seeds; 20 dried arbol chiles, seeds removed; 8 12-inchs (12-inch) flour tortillas; 4 heads garlic, cloves separated and peeled; 8 servings Limes, cut into wedges; 2 larges onions, roughly chopped; 710 milliliters shredded queso Chihuahua; 710 milliliters grated queso fresco; 8 servings Fine sea salt and freshly ground black pepper; 8 servings Sour cream; 2 kilograms whole, peeled San Marzano tomatoes, drained and seeded; 946 milliliters About pulled cooked turkey (from roast turkey) or chicken (from 2 roast chickens); 3 Tbsps unsalted butter, softened, for greasing the baking dish; 4 Tbsps whole coriander seeds; 2 Tbsps whole cumin seeds

Turkey Enchiladas might be just the main course you are searching for. This recipe covers 51% of your daily requirements of vitamins and minerals. One serving contains 1069 calories, 47g of protein, and 50g of fat. This recipe serves 8. 334 people found this recipe to be tasty and satisfying. If you have flour tortillas, butter, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours. Several people really liked this Mexican dish.

Instructions

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

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 broth—or a combination of these.)

Ingredients you will need

Chicken Stock

Enchilada Sauce

Butter

Whole Turkey

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

Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth—if 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

Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes.

Ingredients you will need

Butter

Equipment you will use

Oven

Spread about 1 cup of the enchilada sauce in the bottom of each dish.

Ingredients you will need

Enchilada Sauce

Spread

Pick the meat off the leftover turkey carcass and transfer to a large bowl—you'll need about 4 cups of meat.

Ingredients you will need

Leftover Turkey

Meat

Equipment you will use

Bowl

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

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

Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Oven

Aluminum Foil

Serve immediately with sour cream and limes.

Ingredients you will need

Sour Cream

Lime

Equipment

Ingredients

Servings:

dried ancho chiles,* seeds removed 2larges

carrots, roughly chopped 2stalks

celery, roughly chopped 2

Your favorite roast turkey or roast chickens 2Tbsps

whole dill seeds 20

dried arbol chiles, seeds removed 812-inchs

(12-inch) flour tortillas 4heads

garlic, cloves separated and peeled 8servings

Limes, cut into wedges 2larges

onions, roughly chopped 710milliliters

shredded queso Chihuahua 710milliliters

grated queso fresco 8servings

Fine sea salt and freshly ground black pepper 8servings

Sour cream 2kilograms

whole, peeled San Marzano tomatoes, drained and seeded 946milliliters

About pulled cooked turkey (from roast turkey) or chicken (from 2 roast chickens)3Tbsps

unsalted butter, softened, for greasing the baking dish 4Tbsps

whole coriander seeds 2Tbsps

whole cumin seeds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.