La Posta Green Chile Enchiladas From Mesilla Nm Recipes
SOUR CREAM TURKEY ENCHILADAS
I love turkey combined with green chile and tomatoes (see my recipe for Turkey Tortilla Soup.) La Posta Restaurant in Old Mesilla, New Mexico makes wonderful green chile enchiladas and this is very similar in taste to their base. What better way to use up those Thanksgiving leftovers than to make a pan of enchiladas with a side of pinto beans? Even better with a dollop more of sour cream on top!
Provided by Sherry Blizzard @akflurry
Categories Turkey
Number Of Ingredients 11
Steps:
- Combine tomatoes, onions, green chile, garlic, water, oregano and salt in pepper in a saucepan and allow to simmer 30 minutes.
- Meanwhile, soften corn tortillas in hot oil just until soft and pliable.
- Mix together grated cheese, sour cream, turkey and a dash of salt.
- Place about 1/8 cup of a good amount of turkey mixture in the center of softened tortilla and roll up. Place seam side down in a baking dish.
- Spread green chile/tomato mixture over the top of the enchiladas. Bake at 350 for 30 minutes or until hot and bubbly. Let them sit for 10 minutes before digging in.
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- Place the toasted red chiles in a medium size heat proof bowl. Cover the red chiles with enough boiling water to cover chiles about 2-3 inches. Place a plate on top of the chiles to submerge them in the boiling water. Let rest for 30 minutes. Remove the chiles into a blender cup and add 2 cups of the soaking liquid to the chiles. Puree the mixture for several minutes into a fine puree. Strain the pureed chiles through a fine strainer into another bowl. Use a spoon or small spatula to help push the sauce through the strainer. Discard any pulp left in the strainer. Set aside until arranging the enchiladas for the oven.
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- Heat a comal or a heavy cast iron skillet until moderately hot. Lightly spray the pan with non stick spray and heat the corn tortillas until warm on one side, flip them over continuing to cook until hot. Stack the hot tortillas on a plate and prepare to assemble the enchiladas. Using heavy oven proof platters or plates, begin stacking the enchiladas. For each enchilada, take the first tortilla and dip into the enchilada sauce. Let the excess sauce drip off of the enchilada and place in the center of the plate, Arrange some of the cheddar cheese in the center of the tortilla and smooth out to the edges of the tortilla. Sprikle approximately 2 teaspoon of the minced onion evenly over the cheese. Repeat the process with the second tortilla, sauce, cheese and onion. Dip the third enchilada in the sauce and place on top to finish stacking each enchilada. Keep in mind to portion the cheese properly for two layers of cheese per enchilada. Repeat with all of the enchiladas that you are plannin
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