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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chipotle chiles are quite spicy; choosing a mild enchilada sauce will temper the heat of this dish. Look for chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, in the Latin American foods section of the supermarket. Serve with: Avocado, red onion, and grapefruit salad with citrus vinaigrette, and Spanish rice. Ingredients:
8 6-inch-diameter corn tortillas |
2 tablespoons olive oil |
1 medium onion, coarsely chopped |
1 16-ounce can or jar enchilada sauce |
6 tablespoons chopped fresh cilantro, divided |
2 teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce |
2 cups (about 10 ounces) diced roasted turkey |
3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided |
1 cup (packed) grated monterey jack cheese or mexican-style cheese blend (about 4 ounces) |
Directions:
1. Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.
2. Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.
3. While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.
4. Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.
5. Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.
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