Leftover turkey enchiladas
Brian Lagerstrom · ♥ 7.8K likes · 302.3K views · 16 min video
Read about turkey in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- high smoke point neutral oil
- 75 g chili powder
In a heavy bottom pot over medium high heat, fry the chili powder and paprika in the oil about 60 seconds until fragrant and just smoking.
- 50 g paprika
- 800 g store-bought stock
- 450 g tomato sauce
Stir in 800 grams of the stock to prevent clumping, then the tomato sauce, brown sugar, cider vinegar and salt.
- 15 g brown sugar
- 25 g cider vinegar
- 5 g salt
Bring to a simmer and reduce about 15 minutes over medium on a small burner, until reduced by about 30% and as thick as loose barbecue sauce.
- high smoke point oil
- 150 g white onion
- 150 g poblano pepper
- 5–6 cloves garlic
- salt
In a saute pan over medium high heat with oil, cook the white onion, poblano, minced garlic and a pinch of salt four to five minutes until mostly tender and colouring at the edges.
- 5 g chili powder
- 5 g cumin
- 5 g black pepper
- 2 g dried oregano
Add the chili powder, cumin, black pepper and dried oregano and fry a minute more until fragrant.
- 650 g leftover turkey
Add the chopped turkey, toss, and shred it down with a wooden spoon so it fits inside a rolled tortilla; saute two to three minutes more.
- chicken stock
Add a splash of chicken stock or water to re-moisten, then move the filling to a bowl.
- 12 whole tortillas
Wet the tortillas lightly and dry fry them two at a time over high heat until kissed with char, then hold them covered in a warmer so they stay floppy.
Warming the tortillas
Dip each tortilla in the reduced chili sauce, flipping to saturate both sides, and stack them in a bowl.
- 1 lb mild cheddar
- 1 lb pepper jack
Fill each with the turkey mixture and two to three ounces of the cheddar and pepper jack blend, roll into a tight cigar and lay it in a baking dish lined with three to four spoonfuls of sauce.
Fit 12 in the pan, eight one way and two by two the other, top with four more spoons of sauce spread edge to edge and enough cheese to cover generously.