Chris' Recipes

Bon Appetite!

White Enchiladas

Written By: Chris - Oct• 05•15

So I like the taste of Enchiladas, but I LOVE white enchiladas!  I am however, not a fan of the way the tortillas usually turn out when I roll them, regardless of which type I make.   This recipe is so flavorful and it’s a great way to use up left over cooked chicken or turkey.  The corn tortillas always seem to crack down the sides when rolling them up with the filling; causing everything to fall out.  The traditional way to make them is to fry the tortillas in hot oil for a few seconds on each side.  I think this method works, but it also adds a lot of fat and calories and I refuse to use flour tortillas for this dish, because the flavor just isn’t the same.   I have heard that dipping the tortillas in warmed enchilada sauce before your roll should help, but that doesn’t usually work for me either.  The moral of this story is that I have found that the easiest way to make great tasting enchiladas is to layer the ingredients like a lasagna.

I created this dish with ingredients that I had on hand and this recipe is different then the traditional type of enchiladas because it’s prepared with white sauce.  I used left over turkey and fresh roasted poblano peppers.  It’s easy and delicious and I’m warning you, these are even better than “regular” Mexican food.

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Ingredients:

1 1/2 to 2 Cups Cooked Turkey, chopped
2 Poblano Peppers, roasted, seeded and chopped
1/2 Onion, chopped
1 Tablespoon Extra Virgin Olive Oil 
2 Garlic Cloves, pressed
1/2 Lime, juice and zest
1 teaspoon Paprika
Cayenne Pepper, optional if you need a little extra kick
Salt & Pepper, to taste
3 Tablespoons Butter
3 Tablespoons Flour
1 Pint Half and Half
1 bunch Cilantro, chopped
1/3 Cup Sour Cream
1 Cups Mozzarella, shredded
1 Cup Monterrey Jack Cheese, shredded
6 White or Yellow Corn Tortillas
Red Sauce or Salsa, optional (because I had it and like the combination!)

Preheat oven to 350 degrees.  Spray a baking dish with cooking spray and set aside.

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Saute the chopped onions in olive oil until they start to become translucent.  Season with salt and pepper.

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Heat peppers over direct heat until blackened completely.  Remove from heat, place in bowl and cover with plastic for about ten minutes before removing the skins.  De-seed the peppers and chop.

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Combine the turkey (or chicken) with the onions and peppers.

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Meanwhile, melt the butter in a pan and sprinkle the flour over the melted butter and whisk to combine. Cook for about a minute.  Whisk in the half and half and cook over low heat until the mixture has thickened and is bubbly.

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Cool sauce for for at least five minutes or so and add in the sour cream and cilantro.

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Stir in the chicken mixture.

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Place the tortillas on the bottom of the pan and begin layers of the chicken white sauce and cheese.

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Repeat layers and add remaining cheese over top.

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Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until top is nicely golden.

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Serve on top of red sauce if desired and top with chopped lettuce and sour cream.

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We paired this meal with the 2011 Right Bank Anderson Conn Valley wine, that is a blend of Cabernet Franc and Merlot.  Delicious!

Enjoy!
Cheers!
~Chris

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