Turkey Enchiladas with Red Chili Sauce Recipe

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Ingredients

Count

Nutrition

1011

Calories

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Ingredients:

Serving

1/2 cup vegetable oil
twelve 6- to 7-inch corn tortillas
3 cups 1/3-inch pieces cooked turkey or chicken
10 oz extra-sharp cheddar, grated (about 3 cups)
1 cup finely chopped red onion
1/3 cup finely chopped fresh coriander
2 cups red chili sauce
2 avocados (preferably california) for garnish
3 oz (about 15) dried new mexican red chilies (available at some specialty foods shop, stemmed and seeded (wear rubber gloves)
1 large onion, halved
1 large garlic clove
6 cups water

Directions:

To make the enchiladas: In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
To make the red chili sauce: In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
Makes about 3 1/2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1010.53 Kcal (4231 kJ)
Calories from fat	671.5 Kcal
		% Daily Value*
Total Fat	74.61g	115%
Cholesterol	1004.6mg	335%
Sodium	1073.58mg	45%
Potassium	1680.6mg	36%
Total Carbs	23.93g	8%
Sugars	8.64g	35%
Dietary Fiber	8.46g	34%
Protein	64.91g	130%
Vitamin C	110.6mg	184%
Vitamin A	8.9mg	296%
Iron	8.6mg	48%
Calcium	393.9mg	39%

Amount Per 100 g
Calories	107.97 Kcal (452 kJ)
Calories from fat	71.75 Kcal
		% Daily Value*
Total Fat	7.97g	115%
Cholesterol	107.34mg	335%
Sodium	114.71mg	45%
Potassium	179.56mg	36%
Total Carbs	2.56g	8%
Sugars	0.92g	35%
Dietary Fiber	0.9g	34%
Protein	6.94g	130%
Vitamin C	11.8mg	184%
Vitamin A	0.9mg	296%
Iron	0.9mg	48%
Calcium	42.1mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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