Crispy-Edged Enchiladas (or How to Rescue Leftover Turkey or Chicken)

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Preheat the oven to 375°F.

Prepare the enchilada sauce by broiling New Mexico chilis, poblanos, serranos, and half an onion in a toaster oven on high heat until tender and blackened.

Puree the broiled ingredients with a handful of cilantro and salt to make the enchilada sauce.

Shred the leftover turkey and transfer it to a bowl.

Add grated Monterey Jack cheese, some enchilada sauce, and minced cilantro to the turkey and mix well, tasting for seasoning.

Heat canola oil in a pan to 350°F for frying the tortillas.

Fry each tortilla for about 10 seconds until slightly stiff but not crispy, flipping them a couple of times.

Stack the fried tortillas and prepare to fill them with the turkey mixture.

Spread a layer of enchilada sauce on the bottom of a baking dish.

Fill each tortilla with a bit of the turkey filling, roll it up, and place it seam-side down in the baking dish until all tortillas are filled.

Mix Monterey Jack and pepper jack cheese for topping.

Pour enchilada sauce over the middle of the enchiladas, leaving the edges exposed for crisping.

Sprinkle the mixed cheese on top of the enchiladas and finish with a bit more sauce.

Bake in the preheated oven for about 25 minutes until the edges are crispy and the top is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens