I am so ready for a vacation. And guess what? I’m headed to Europe in less than two weeks! London, Brussels, Amsterdam and Barcelona … here I come!
Until then, it’s business as usual: work and testing new recipes in my spare time. For example, I turned out these turkey enchiladas with roasted poblano sauce on Saturday. No surprise, I’ve been enjoying them for dinner ever since.
The beauty of this dish is that you can cook and consume it at your convenience. Simply reheat the turkey enchiladas in the microwave just before serving. The stuffed tortillas taste as delicious as the day they were made.
Sauce recipe adapted from Pinch of Yum.
Turkey Enchiladas with Roasted Poblano Sauce
Makes 4 servings
Ingredients
Roasted poblano sauce (see notes):
- 2 poblano chiles, stems and seeds removed and cut into ½"-wide strips
- 1 onion, cut into 1" pieces
- 1 tablespoon olive oil, divided
- 4 garlic cloves, peeled
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups warm milk
- 2 cups warm chicken broth
- 1 cup chopped fresh spinach
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
Enchiladas:
- 1 tablespoon olive oil
- 1 onion, halved and thinly sliced
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels
- 2 cups cooked, shredded turkey, white or dark meat
- 1½ cups shredded Mexican cheese blend, divided
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 8 6" corn tortillas
- thinly sliced radishes and roasted pumpkin seeds (optional, for garnish)
Instructions
Prepare the roasted poblano sauce:
- Preheat oven to 375 degrees. Place poblano chiles and onion on a baking sheet. Drizzle with 2½ teaspoons olive oil and toss to coat. Place garlic on a piece of foil, drizzle with remaining ½ teaspoon olive oil and fold to enclose. Place on the baking sheet with the poblano chiles and onion.
- Bake for 15 minutes, remove from the oven and stir poblano chiles and onion gently. Bake for an additional 10-15 minutes or until vegetables are caramelized and fork tender. Transfer vegetables and garlic to a large heat-proof bowl.
- Melt the butter in a medium sauce pan over medium heat. Add flour and whisk until combined; cook for 2 minutes, stirring constantly. Slowly add the milk and chicken broth and whisk until combined. Bring to a boil and cook, stirring constantly, until it has thickened, about 10 minutes. Remove from heat.
- Transfer about half of the béchamel to bowl with roasted vegetable mixture. Add spinach and purée. Return to pan with remaining béchamel and stir to combine. Season with salt and pepper to taste.
Prepare and bake the enchiladas:
- In a large fry pan, heat olive oil over medium heat. Add onion and cumin and cook until slightly caramelized, about 10 minutes.
- Add corn kernels and cook, stirring occasionally, for 2 minutes or until heated through.
- Remove from heat and add turkey, ¾ cup Mexican cheese, cilantro, salt, pepper and ½ cup roasted poblano sauce; stir to combine.
- Preheat oven to 350 degrees.
- Spread about ¾ cup roasted poblano sauce in the bottom of a greased 9"x13" baking dish, or a greased 9" square baking dish and a small cast iron skillet or ramekin.
- Warm tortillas until pliable - about 20 seconds in the microwave should do. Place ½ cup turkey mixture in the center of a tortilla. Roll up tortilla and arrange, seam side down, in the baking dish. Repeat with remaining turkey mixture and tortillas.
- Pour 2 cups roasted poblano sauce over enchiladas and sprinkle on remaining cheese.
- Bake uncovered for 20 minutes or until the cheese is melted.
- Serve hot with additional cilantro, and radishes and pumpkin seeds, if using.
Notes
You will have extra sauce after making the enchiladas; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
