Washington

Seattle, WA 

}

Mon - Sat 9.00 - 18.00

Sunday CLOSED

Contact Us

419-699-9986

Washington

Seattle, WA 

}

Mon - Sat 8.00 - 18.00

Sunday CLOSED

Contact Us

419-699-9986

   

INGREDIENTS FOR THE CREAM SAUCE

·       4 tbsp butter

·       ½ cup shallot, finely minced

·       4 tbsp all-purpose flour

·       2 tsp ground cumin

·       1 tsp Mexican oregano

·       1 cup roasted green chiles, divided; well drained and finely chopped (see Recipe Note

·       ¼ tsp kosher salt, (or to taste)

·       ⅛ tsp ground black pepper

·       2.5 cups hot turkey stock, (see Recipe Note #2)

·       3 tbsp sour cream

 INGREDIENTS  FOR THE ENCHILADAS

·       2 cups roasted turkey, shredded (or use roast chicken)

·       ¾ cup cotija cheese, grated

·       2 cups quesadilla cheese, shredded (you can also use Monterey Jack cheese or a mix)

·       ¼ tsp kosher salt

·       ⅛ tsp ground pepper

·       12 corn tortillas

  INGREDIENT FOR THE GARNISHES

·       thinly sliced white onion or scallions

·       chopped cilantro

·       shredded lettuce

·       salsa verde

·       sour cream or Mexican crema

·       lime wedges for squeezing

 

Directions

FOR THE GREEN CHILE CREAM SAUCE

Note: This can be made in a day in advance 

1.     Melt the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and sauté until translucent and softened, 5–7 minutes.

2.     Mix the flour into the butter and shallots, stirring continuously. Cook for 1 minute, then mix in the ½ cup of the chiles, oregano, cumin, salt, and pepper. Slowly add the stock, whisking constantly. When the sauce begins to simmer, reduce heat to low. Simmer gently until thickened, about 10 minutes.

3.     Place the sour cream or crema in a small bowl: temper it by slowly mixing in ¼ cup of the simmering sauce. Stir the mixture into the sauce in the pan. The finished sauce should be fairly thick. See Recipe Note #4 for work-ahead.

FOR THE ENCHILADAS

1.     Preheat the oven to 400º. Mix the cheeses in a bowl; combine the turkey, ½ of the cheese mixture, salt, pepper, and the remaining chiles in a mixing bowl.

2.     Pour 1 cup of the cream sauce into the bottom of a ~9×13″ baking dish and spread evenly across the bottom.

3.     Wrap the tortillas in paper toweling and microwave for 20 seconds on high to soften.

4.     Dip one side of a corn tortilla into the remaining cream sauce. Set the tortilla onto a cutting board, sauced-side-up. Add 3 tbsp of filling down the center of the tortilla, leaving ¼” of space between the filling and the top and bottom edges of the tortilla. Roll the filling up inside the tortilla like a burrito (there’s no need to fold the ends over). Gently place into the baking dish. Repeat with the remaining tortillas. [To serve the enchiladas casserole-style, see Recipe Note #3]

5.     When all of the enchiladas are rolled, spoon the remaining sauce over the top and sprinkle with the remaining cheese.

6.     Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue baking until the top of the enchiladas is golden and the sauce is bubbling.

7.     Serve immediately with the garnishes of your choice.