Turkey Enchiladas
Transform leftover roast turkey into a flavourful Mexican meal with these speedy enchiladas. Using soft corn tortillas and a rich mole poblano sauce, the filled rolls are crisped in a skillet before being generously sauced. They are finished with a drizzle of Mexican crema, crumbled cotija cheese, sliced onions, fresh cilantro, and lime wedges for a vibrant, satisfying entree that comes together in a quarter of an hour.
Ingredients
- 4 to 8 soft corn tortillas, warmed in the microwave or in a foil-wrapped pouch in the oven or toaster oven
- 1 1/2 ounces picked roast turkey meat per tortilla
- 3 tablespoons vegetable or canola oil
- Kosher salt
- 1/4 cup homemade or store-bought mole poblano per tortilla (see note)
- 1 tablespoon Mexican-style crema per tortilla (see note)
- Crumbled cotija cheese for serving
- Sliced white onions for serving
- Chopped fresh cilantro leaves for serving
- Lime wedges, for serving
Method
- Lay one tortilla flat and place 1 1/2 ounces of turkey meat on it. Roll it up tightly and set it down with the seam underneath. Continue with the rest of the tortillas and turkey.
- Warm the oil in a skillet until it shimmers. Lower the heat. Arrange the enchiladas with their seams facing down in one layer, working in batches if needed. Fry without disturbing for 2 to 3 minutes until the underside is crisp. Flip them carefully and crisp the other side.
- Transfer the enchiladas to paper towels to drain. Season with salt straight away. If you are cooking in batches, keep the first batch warm in a 200°F (95°C) oven.
- For serving, cover half of a plate with the mole sauce. Place the enchiladas on top and spoon over the rest of the sauce. Add a drizzle of crema. Finish with a scattering of cotija cheese, onions, and cilantro. Offer lime wedges on the side.
Nutrition (per serving)
Sodium535000 mg
Recipe details
CategoryMain course
Cuisinemexican
AuthorJ. Kenji López-Alt
