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Turkey Club Enchilada Casserole

Turkey Club Enchilada Casserole
PREP TIME
35 min
COOK TIME
1h
YIELDS
6 servings

Two tasty meals in one casserole. 

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Ingredients

2
- 2 ½ lb(s) roasted turkey breast
2
Tbsp extra-virgin olive oil
4
oz center cut smoky bacon or applewood bacon, chopped
4
cloves garlic, finely chopped
2
jalapeño or Fresno chiles, chopped (seed the chiles for a milder filling)
2
medium onions, finely chopped
1
Tbsp ground cumin, scant palmful
Freshly ground black pepper
¼
cup fresh cilantro or parsley leaves, finely chopped
2
tomatoes, seeded and chopped
2
tomatoes, seeded and chopped
1
lime, juiced
1
cup leftover gravy or turkey or chicken stock
Salt
16
corn tortillas or 12 6-inch flour tortillas
4
Tbsp butter
3
Tbsp flour
2 ½
cups milk
3
cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
1
tin diced green chiles, well drained (about 4 oz)

Garnishes

Chopped or shredded iceberg or Romaine heart lettuce
Diced avocado with lime juice
tomatoes, seeded and diced
red onion or scallions, chopped
Crème fraîche or Mexican crema or sour cream, for dolloping
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Directions

Step 1

Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.

Step 2

Heat a large, deep skillet over medium to medium-high heat with the extra-virgin olive oil, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Sautée until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.

Step 3

Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.

Step 4

In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.

Step 5

Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.

Step 6

To bake the enchiladas, bring to room temperature and preheat the oven to 400ºF. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.

Step 7

Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and crème fraîche .

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