I am a huge fan of authentic Mexican cuisine – can’t get enough of it but I am humble enough to admit that, apart from nachos, I have never learned to cook very much of it at home. Now admittedly, some of the cuisine is pretty complicated and filled with steps – but many, if not all, of the ingredients are readily available locally. So, get out there and give this one a whirl. You can use chicken, beef, pork, some kinds of fish I would imagine, or beans for a vegetarian approach. Let’s get busy.
2 cups cooked shredded Turkey (I have used leftover Christmas turkey breast meat)
1 large red onion, chopped
1 teaspoon olive oil
1 cup lo-fat sour cream
1/2 cup chopped parsley
3 small (284ml) cans enchilada sauce (La Victoria is my go to)
3 cups shredded cheese (tex-mexican blend)
1 small tin mild green chiles (diced)
Tablespoon of Cumin
Tablespoon of Chile powder
10 flour tortillas
Preparing your ingredients
Chop the onion and parsley, and shred the Turkey.
Preheat the oven to 350ºF.
Step One Heat a teaspoon of olive oil in a large frying pan over medium heat. Add the onions and cook until translucent, stirring all the while.
Step Two Add the turkey to the onions in the frying pan. Add Cumin and Chile powder and stir until combined.
Step Three Pour about 1/2 cup of enchilada sauce over the turkey and onion mixture.
Step Four Add sour cream and parsley. Add diced chiles – stir until combined.
Step Five Once all the ingredients are fully combined, turn off the heat. now add the shredded cheese. I usually add 2 heaping cups. Mix to combine.
Once the cheese is melted and combined with the Turkey sour cream mixture, taste it, and see if it needs anything else – like additionally seasoning or more sauce.
Step Six Now it is time to fill the tortillas and make the enchiladas. pour just enough sauce in a baking dish to cover the bottom of the dish.
Step Seven Take each tortilla and spoon some sauce on the tortilla coating the entire side that will hold the turkey mixture. Then spoon on some of the turkey mixture.
Step Eight Roll up the tortilla and place it in the baking dish.
Repeat steps to make enough tortillas to fill your baking dish, or until the Turkey mixture is all used up.
Step 9 Pour enchilada sauce over the completed enchiladas. spread it evenly over the top.
Step 10 Top with more shredded cheese and garnish with chopped parsley.
Now they are ready to place in the oven. cover with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the turkey is pre-cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp, and the cheese is melted.
We serve with homemade guacamole and a suitable salsa – you can make the salsa yourself if you are so inclined. These yummy enchiladas are great with your favourite strong beer!
This dish can make 10 to 12 single serve enchiladas. Plenty for leftovers!