Turkey Enchiladas with Green Chili and Bacon

Remember – Enchiladas are basically just wet burritos that are rolled up and baked, so you’ll need to make (1) the sauce and (2) the filling. Make the sauce first, so it can cool while you’re making the filling.

You Will Need

1. A Decent Chef Knife
2. 12 inch Cast Iron Skillet or Sauté Pan
3. A Long Handled Wooden Spoon
4. A 9 x 13 Baking Dish or Aluminum Pan

Ingredients:

For the Sauce:

1. 3 cloves garlic, finely minced or grated on a microplane
2. 4 Hatch Chili, roasted and diced (or 2, 4oz cans)
3. 1 medium onion, diced
4. ½ teaspoon oregano
5. ½ teaspoon cumin
6. 2 tablespoons fresh cilantro, minced
7. Juice of 1 or 2 limes
8. 1 cup salsa verde
   
   Store bought is fine – in fact, if you want to skip all this, store bought Enchilada Sauce is also fine.

For the Filling:

1. Cooked Chicken or Turkey – about 2lbs or so, shredded or chopped into bite-size pieces
2. ⅓ cup Sour Cream
3. 12 oz Monterey Jack Cheese, shredded
4. 4-6 oz “mexican blend” cheese, shredded
5. 12 oz bacon, cooked crisply and crumbled – reserve 4oz for topping.
6. ½ teaspoon oregano
7. ½ teaspoon cumin
8. Dash paprika
9. 2 cloves garlic, grated on a microplane

For the Assembly & Toppings:

1. 6 – 8 12″ flour or corn tortillas
2. Additional Sour Cream
3. Additional Cilantro
4. Fresh sliced avocados
5. More bacon crumbles

Instructions

For the Sauce

1. Lace a 12 inch Cast Iron Skillet or Sauté Pan with olive oil and heat over medium-high heat.
2. Add onion and green/Hatch chili to the pan and sauté until onions are translucent and chilis begin to char in spots
3. Add garlic, oregano, cumin, and cilantro and continue to sauté until very fragrant, 1 or 2 minutes more
4. Add lime juice and salsa; stir until well combined and slightly reduced, 5 minutes
5. Remove from heat and allow to cool while you make the filling

For the Filling:

Combine all ingredients together and mix well.

Assembly

1. Blend sauce in food processor or blender and return to skillet
2. Spray 9×13 Baking Dish with cooking spray (I prefer avocado oil here), then coat with a thin layer of the sauce
3. Warm tortillas in microwave (they’re less likely to break if they’re warmed up), then dip into the sauce in the skillet
4. Place tortilla in baking dish, then top with filling (don’t overstuff)
5. Roll filled tortillas up and be sure they’re laying in the baking dish seam side down
6. Sprinkle 4oz or so Mexican Cheese (or taco blend) on top
7. Bake in oven 45 minutes to an hour, until cheese is brown and edges are bubbly
8. Remove from oven and let stand for 10 minutes; serve with desired toppings.