Turkey Club Enchilada Casserole
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cloves
Garlic (finely chopped)1 medium large
Onion (finely chopped)1 tbsp
Ground Cumin (scant palmful)1 cup
Cilantro (fresh)1
Salt4 tbsps
Butter3 tbsps
Flour2.5 cups
MilkDirections:
1
Add the turkey, cilantro, tomatoes and lime juice
2
Then add the gravy or stock to moisten
3
Watch how to make this recipe
4
Coarsely chop the turkey meat and pulse process in a food processor into a fine chop
5
Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan
6
Add the bacon and render until crispy
7
Add the garlic, chiles and onions
8
Season with cumin and some pepper
9
Saute until tender, about 10 minutes
10
Warm through and season with salt
11
Remove from the heat
12
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
13
In a sauce pot over medium heat, melt the butter
14
Then whisk in the flour and cook for 1 minute
15
Whisk in the milk, and season with salt and pepper
16
Cook the mixture until it thickens and coats the back of a spoon
17
Stir in two-thirds of the cheese to melt, then stir in the green chiles
18
Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish
19
Pour the sauce evenly over the enchiladas
20
Then top with the remaining cheese
21
Cool and store for a make-ahead meal
22
To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F
23
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
24
Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche