These smoked turkey enchiladas are amazing. The smoked turkey gives it such depth of flavor! Feel free to replace turkey with chicken. You don’t have to fry each tortilla in oil, but that step makes them pliable to roll up and non-mushy after they’re baked.
Smoky Turkey Enchiladas
Total Time: 1 hour
• 1 tablespoon olive oil
• 1 large onion, small dice
• 1 poblano pepper, small dice
• 1 red bell pepper, small dice
• 2 cloves garlic, minced
• 2 cups canned whole tomatoes, hand squeezed
• 3 cups cooked shredded smoked turkey (or chicken)
• Taco Seasoning (or cumin and chili powder)
• 16 whole Corn Tortillas
• 4 cups enchilada sauce
• 3 cups Grated Cheddar/Jack Cheese
• To garnish: sour cream, cilantro
Preheat the oven to 350 F. Add onions to a large pan and saute in oil until translucent. Add peppers and garlic and saute until softened. Add tomatoes and season with salt and pepper. Add turkey and 1 tablespoon of taco seasoning and simmer until reduced a bit.
Heat a frying pan over medium high heat and fry each tortilla in oil. (Or: Wrap the corn tortillas in a damp paper towel and microwave on high for 20-30 seconds until pliable and warm). Pour 2 cups enchilada sauce into a 9 x 13 inch casserole dish. Dip each fried tortilla into the sauce and pile on your cutting board. Once they are all fried and dipped, assemble them quickly. Sprinkle some cheese down the middle, followed by some turkey. Roll it up, then place it, seam side down, in the dish. Repeat and squish in 16 enchiladas!
Pour the rest of the enchilada sauce over the enchiladas, then sprinkle on the rest of the cheese. Bake for 25 minutes. Once cooked, let sit for 15 minutes. Garnish with cilantro and serve.