Thursday, November 25, 2010

Turkey Enchiladas

Hate to get on the soap box....but I am going to now. Would real Alaskans be satisfied with eating pinks? I think not!!! Do you know that many in the lower 48 don't know the difference? The same is true for chile (red or green, hot or mild it makes no difference). This is a plug for you to advocate for real chile be sent to Fairbanks. If we can acquire Thai ingredients, we should be able to get great Southwestern ingredients as well.

Turkey Enchiladas

As with any great recipe, start with the best ingredients you can get. Unfortunately in Alaska we are limited. I bring home the frozen Bueno and keep it like gold. Next best substitute is to make your own red chile sauce from dried powdered. Your last, and most undesirable option is buying the canned. Please do email Bueno Foods and request REAL chile products be sent to Safeway and Fred Meyer!

Make Red Chile Enchilada sauce:
1 TBSP vegetable oil
1 TBSP chopped garlic
1 TBSP flour
1 3/4 cup water
14 oz. red chile puree
1/2 tsp. Mexican oregano
1 tsp. salt

Brown garlic and flour in oil under medium heat.

Stir in remaining ingredients. Let this come to a boil, cover and simmer on low 30 minutes.

24 corn tortillas
5 cups Monterey Jack cheese
1 cup finely diced onions
3 cups finely diced cooked turkey

Place a layer of red chile sauce in bottom of deep dish baking pan. Dip corn tortillas in hot oil until soft and drain on paper towels. Place scant amount of turkey, cheese and onion on tortilla and roll up. Place on top of chile sauce continue this process forming a casserole type dish. Top with red chile sauce and cheese. Bake at 370 for 40 minutes. Uncover for the last 10 minutes of baking time. Serve with Spanish rice and/or sour cream. A good Mexican beer like Dos Equis or Pacifico doesn't hurt!

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