Because you use chopped turkey, these enchiladas are a tasty way to use up those awkward scraps of turkey that are too small to do much with, but too big to throw out with the carcass. Outside the holiday season, or for variety, try making them with chicken or pork. Or triple the mushrooms and skip the meat altogether.
For a quicker meal, or to make this dish one portion at a time, use the quickie modification (left).
Green chile sauce:
1 tsp. vegetable oil for frying
1 large can whole mild green chiles, drained, rinsed of seeds, and coarsely chopped
1/2 large sweet onion, diced
1 - 2 tbsp. chopped pickled jalapenos
2 tbsp. water
1 cup sour cream
Enchiladas:
8 oz mushrooms, wiped clean and sliced (or buy pre-sliced)
3 cloves garlic, crushed
2 cups diced leftover turkey meat
12 corn tortillas
8 oz finely grated Monterey jack cheese
vegetable oil for frying
additional sour cream, cilantro, pico de gallo, chile powder or avocado slices, for garnish (optional)
Preheat oven to 350°. Sauté onion and peppers in a few teaspoons of oil
until onions are soft. Puree vegetables in blender or food processor until
smooth.
Combine 1/4 cup of sauce with 2 tablespoons of water. Pour into the bottom
of a 9 x 12" cake pan or large casserole and shake to spread along bottom.
Set aside.
Sauté mushrooms in a few tablespoons of oil until they sweat out some
liquid. Add turkey and garlic; cook until mushrooms are fully cooked (dark
in color and not plump). Remove from heat. Add 1/4 cup of the green Chile
sauce and stir to combine. Set aside.
Heat a 1/2 to 1 teaspoon of oil in a nonstick pan. Cook tortilla 10 - 15
seconds on each side, until soft. Set aside and cover with a plate. Repeat
with remaining tortillas, adding oil a bit at a time (letting it heat for a
few seconds) as necessary, usually every 2 - 3 tortillas.
Spoon 1/4 cup of the turkey mixture down the center of each tortilla.
Sprinkle with a tablespoon or so of cheese. Roll up enchilada, being careful
not to tear tortilla, and place, seam side down, in the sauced baking dish.
Alternately, bake 2 - 3 enchiladas in individual serving dishes. Repeat with
remaining enchiladas.
Add sour cream to remaining sauce and puree for a few seconds. Cover
enchiladas evenly with sauce and top with remaining cheese. Bake 30 minutes, until cheese gets bubbly. Garnish with any of the suggested toppings, or your own favorites.
Serves 4 - 6.