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Spicy, Baked Turkey Roll-Ups in Tortillas

Sizzling Turkey-Stuffed Enchiladas

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Baked Turkey Enchiladas with a Crunchy Texture
Baked Turkey Enchiladas with a Crunchy Texture

Spicy, Baked Turkey Roll-Ups in Tortillas

Recipe Revamp: Smoky Turkey Enchiladas with Chile Sauce

This unconventional enchilada recipe swaps the heavy, cheesy Tex-Mex version for a smoky, crispy delight. We're talking about Smoky Turkey Enchiladas with Chile Sauce, served with fresh lettuce and lime for garnish.

Perfect for using up leftover turkey or opting for smoked turkey, these enchiladas are a crowd-pleaser that's sure to knock your socks off!

  • Servings: 12 enchiladas
  • Difficulty: Moderate
  • Preparation: 40 minutes

Ingredients

For the Chile Sauce:

  • 4-6 dried ancho or guajillo chile peppers (or a combination)
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/4 cup water
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste

For the Enchiladas:

  • 1 cup smoked turkey breast, diced
  • 1 can (4 ounces) diced green chiles
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion

For Topping:

  • Romaine lettuce, chopped
  • Lime wedges
  • Optional: sour cream or Greek yogurt for drizzling

Instructions

  1. Chile Sauce Preparation: Follow the guidelines in the enrichment data to create the Chile Sauce.
  2. Enchilada Filling: Mix the smoked turkey, diced green chiles, minced garlic, lime juice, chili powder, cumin, salt, and black pepper in a bowl.
  3. Warm Tortillas: Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds.
  4. Assemble Enchiladas: Place about 1/4 cup of the filling down the center of a tortilla and roll it tightly. Place the filled tortilla in a baking dish seam-side down. Repeat for all tortillas.
  5. Cover with Chile Sauce and Cheese: Pour some of the Chile Sauce into the baking dish to cover the bottom, then place the rolled enchiladas on top. Cover the enchiladas with the remaining Chile Sauce and sprinkle with shredded cheese.
  6. Baking Instructions: Bake in a preheated oven at 375°F for about 20-25 minutes, or until the cheese is melted and bubbly.
  7. Optional Frying: If desired, fry the top tortillas lightly in oil after baking to achieve a crispier texture.
  8. Garnish and Serve: Garnish with chopped cilantro, red onion, and romaine lettuce. Serve with lime wedges and a dollop of sour cream or Greek yogurt if desired.

Beverage Pairing: Selbach-Oster Riesling Kabinett "Zeltinger Sonnenuhr," Germany. The perfect balance between sweetness and acidity from this exquisite wine complements the spicy chile sauce, while the refreshing lime keeps things lively.

Happy cooking, and enjoy your Smoky Turkey Enchiladas with Chile Sauce!

  1. This recipe uses chicken broth and water to make the Chile Sauce.
  2. The enchilada filling includes smoked turkey, diced green chiles, garlic, lime juice, chili powder, cumin, salt, and black pepper.
  3. The enchiladas are assembled by filling tortillas with the mixture, rolling them, and placing them in a baking dish.
  4. After baking, the enchiladas can be garnished with chopped cilantro, red onion, and romaine lettuce, and served with lime wedges and sour cream or Greek yogurt.

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