Servings: 8 / Ready in: 1 hr 20 mins / Prep time: 30 mins

leftover turkey red chile enchiladas

Ingredients

RED CHILE SAUCE

  • 1 jar Mölli Acapulco Marinade
  • 1 1/2 cup hot water
  • 2 tablespoons extra-virgin olive oil
  • 1 29-oz can tomato sauce
  • Salt and freshly ground pepper

ENCHILADAS

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 4 cups shredded leftover turkey
  • 1 teaspoon ground cumin
  • 1/4 cup chopped cilantro
  • 3/4 pound Monterey Jack cheese, shredded
  • Salt and freshly ground pepper
  • Vegetable oil for frying
  • 16 corn tortillas
  • Chopped red onion, cilantro and sour cream, for serving

Directions

  1. In a medium bowl, mix the Acapulco marinade with the hot water and tomato sauce. Mix until fully integrated.
  2. In a large saucepan, heat the olive oil over moderately low heat. Add the Acapulco mix. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 3/4 cup of the sauce into the bottom of a shallow baking dish.
  3. Meanwhile, preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes. Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool. Stir in the turkey, cumin, cilantro and half of the shredded cheese. Season with salt and pepper.
  4. Wipe out the skillet and heat 1/4 inch of vegetable oil in it. Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel–lined baking sheet and pat dry. Spoon 1/4 cup of the turkey filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dish, seam side down. Spoon the remaining chile sauce on top, spreading it to cover the enchiladas. Sprinkle with the remaining cheese.
  5. Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking.
  6. Let the enchiladas cool for 10 minutes. Serve with chopped red onion, cilantro and sour cream. Provecho!