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.
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.
Saute the chopped onions in olive oil until they start to become translucent. Season with salt and pepper.
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.
Combine the turkey (or chicken) with the onions and peppers.
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.
Cool sauce for for at least five minutes or so and add in the sour cream and cilantro.
Stir in the chicken mixture.
Place the tortillas on the bottom of the pan and begin layers of the chicken white sauce and cheese.
Repeat layers and add remaining cheese over top.
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.
Serve on top of red sauce if desired and top with chopped lettuce and sour cream.
We paired this meal with the 2011 Right Bank Anderson Conn Valley wine, that is a blend of Cabernet Franc and Merlot. Delicious!