Showing posts with label enchiladas. Show all posts
Showing posts with label enchiladas. Show all posts

Friday, December 5, 2014

Turkey Enchiladas

by Sheila Connolly

Five days after Thanksgiving, I was still staring at the mangled corpse of a turkey. It was a small turkey—11 pounds—but there are only two of us eating it. In the past I’ve made turkey pot pie, turkey a la king, and probably Thai turkey and turkey chili. There must be more recipes somewhere!

For a change of pace, I thought I’d try making enchiladas. Confession: I don’t often cook southwestern or Mexican recipes, although I am well supplied with the ingredients, including dried chiles. So I turned to Epicurious, but even there I found only a couple of recipes, one from 1994, and one from 2014. The earlier one started with a jar of enchilada sauce, the later one with a list of ingredients. My, how times have changed!

The newer recipe wanted me to assemble the ingredients and roast them under the Thanksgiving turkey as it cooked. Well, that bird had flown, although I admire the idea, because the flavor would be very rich (I was also supposed to make the enchilada sauce on Thanksgiving day, which might be difficult for most people). So I had to improvise and make a quicker stove-top version.

The original recipe made enough for eight servings, so I cut it in half.

Turkey Enchiladas

28 oz. (2 cans) chopped tomatoes
1 large onion, roughly chopped
4 dried ancho chiles (seeds removed)
1 head of garlic, cloves separated and peeled
1 large carrot, roughly chopped
2 Tblsp whole coriander seeds
1 Tblsp whole cumin seeds
Sea salt and freshly ground black pepper
Turkey (or chicken) leftovers

Unsalted butter for greasing the baking dish
2-3 cups of the cooked turkey
4 12” flour tortillas
1-1/2 cups grated queso fresco (the recipe said I could substitute feta cheese, so I did)
1-1/2 cups shredded queso Chihuahua (the recipe allowed mozzarella)

Soaking the chiles
Soak the ancho chiles in hot water, then remove the stems and seeds and chop. Combine the tomatoes, onions, ancho chiles, garlic, chopped carrot, coriander and cumin. Season with salt and pepper. Place in a large saucepan and simmer gently for an hour or more (you do make this in advance).

Transfer the sauce mixture to a food processor or blender and process until smooth (add a little water if necessary—you want a smooth thick liquid).

The pureed sauce

Preheat the oven to 350 degrees and butter a baking dish (9x13, although 9x9 will do). Spread about a cup of the enchilada sauce in the bottom.

Put the turkey meat in a bowl. Add half the remaining enchilada sauce and half of each of the cheeses and mix.

Lay out each tortilla and spread about one cup of the filling on the lower half. Roll each one up (like a burrito) and tuck the sides in. Place the enchiladas tightly in the prepared baking dish, and cover with the remaining sauce. Sprinkle the remaining cheese over the top.

Cover the dish with foil and bake until the cheese has melted and the sauce has darkened, about one hour. Serve immediately (top with sour cream if you like).

Ready to bake

There was still turkey left. Soup, anyone?

The next book to come out is An Early Wake, the third of the County Cork Mysteries, arriving in February.

Not a lot of enchiladas in Ireland, I must say, although the food is pretty good (and diverse) these days..

Saturday, July 5, 2014

Lighter Chicken and Black Bean Enchiladas

by Peg Cochran

I've adapted this recipe from one by Martha Stewart to better suit our tastes.  It's super easy, is a great use for leftover chicken (either from a rotisserie chicken or one you prepared yourself) and it makes two  casseroles--one for now and one to freeze for later!  I don't know about you, but having a dinner in the freezer ready to go makes me feel like I have money in the bank!

2 to 3 boneless chicken breast halves (approx. 6 ounces each)
1 can black beans, drained and rinsed
4 tablespoons vegetable or olive oil
6 teaspoons chopped garlic (for convenience sake I used the already chopped garlic in the jar)
1/2  cup flour
2 teaspoons ground cumin
2 to 3 tablespoons minced, canned chipotles in adobo (depending on how hot you like it)
2 cans chicken broth
1/2 cup water (as needed -- optional)
6 inch corn tortillas
1/2 cup grated Monterey Jack cheese (or more, to taste)

In a large skillet bring one inch salted water to a boil.  Add chicken, cover and reduce heat to medium low.  Simmer 5 minutes, remove skillet from heat.  Let chicken steam, covered, until opaque (about 15 minutes.)  Transfer to a cutting board and shred with two forks.

Add chicken to bowl and mix in black beans.

Heat oil over medium heat in a saucepan.  Add garlic and cook approx. one minute.  Add flour, cumin, chopped chipotles and cook, whisking, for approx. one minute.  Whisk in broth and bring to a boil (if sauce appears too thick, add optional water until desired consistency is reached.)  Simmer 5 to 8 minutes, add salt and pepper to taste.

Transfer one cup of sauce to bowl with chicken and beans and stir in.

Preheat oven to 400 degrees.  Pour 1/4 cup sauce in the bottom of each of two pyrex or oven proof dishes.  Stack tortillas, wrap in layer of damp paper towel and microwave approx. one minute (to soften).  Fill each tortilla with a couple spoonfuls of chicken/bean mixture, roll and place seam side down in baking dish.  Cover with most of the remaining sauce (I like to reserve some because my husband likes to add it at the table--the sauce is doubled from the original recipe which he thought was too dry.)  Top with cheese and bake until hot and bubbling approx. 15 to 20 minutes.  Let sit 5 minutes before serving.

If freezing one pan for later, cover tightly with aluminum foil and then freeze.

Shred cooked chicken

Can be found in the international aisle of your grocery store
Chopped chipotles

Spread sauce in bottom of baking dish

One meal for now...

And one to freeze for later!

Pour sauce over each baking dish and then sprinkle with cheese

Bake until hot and bubbling!

Margaritas are optional!

Second book in my Lucille Series is out now! BUY

If you like cooking cozies, you'll like my Gourmet De-Lite series!  BUY

For more information on my books, stop by my web site or visit my Facebook page.

Thursday, November 7, 2013

Chicken Enchiladas in Tomatillo Sauce

LUCY BURDETTE: I've waited all summer for tomatillos to show up somewhere--in my garden, in the grocery store, or at the farmer's market. We used to have plants that reseeded themselves every year, but I suspect that the flooding we had during hurricanes Irene and then Sandy wiped them out. 

So when I noticed a basket of them--finally-- at the farmers’ market a couple of weeks ago, I snatched them up. My favorite thing to make with them is a green enchilada sauce. It isn’t hard and it freezes just fine so if you make extra, you can save half for a winter supper. These yummy enchiladas don't take long, especially if you have access to half a roasted chicken.

For the green sauce:

*15 or so medium tomatillos (Remove the paper husks and then wash them) You can also include a few green tomatoes if you're short on the tomatillos
*1/2 box organic chicken broth (or homemade of course if you have that lying around:)
*1 onion, quartered
*1-3 cloves garlic
*1/2 bunch cilantro, washed well, stems removed, coarsely chopped (I know some folks don't like cilantro--and I'm sorry for you:). I think you could substitute parsley.)

Place tomatillos, onion, garlic, and chicken broth in a pan and simmer about ten minutes until the veggies are soft. 

Cool and pulse in a food processor, adding the cilantro at the end. The sauce should not be entirely smooth, just a little chunky texture. Set that aside. If you’re cooking the enchiladas right away, oil a 9 x 13 inch pan and pour the sauce in. Preheat the oven to 350.

For the enchiladas:

*1 package tortillas (whole wheat tastes just as good as white and is better for you:)
*1/2 roasted chicken, deboned, de-skinned, and shredded
*2-3 green or red peppers, halved and sliced
*1 onion, halved and sliced (white is fine but red is prettier)
*4-5 ounces cheddar or Monterey Jack cheese, shredded
*1/2 cup sour cream or Greek yogurt

Saute the onions and peppers in a tsp of olive oil until soft, then combine them with the chicken, cheese, and sour cream or yogurt. Spread a heaping spoonful in the center of each burrito skin and roll tightly. Nestle these into the sauce in the pan. Top with a little extra shredded cheese and a tablespoon or two of the green sauce. Bake for 1/2 hour or until bubbly. Serve with an extra dollop of sour cream if desired.

Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)

Thursday, March 1, 2012

Mole, Ole!

A while back (last summer), Mr. Wendy and I took a weekend vacation to Austin, TX.  Austin is awesome.  We spent a leisurely morning on the banks of Lady Bird Lake, lounging in the shade with books in hand.  We perused the aisles of Book People, coveting everything in sight.  We even got to take in a junior roller derby bout.  It rocked.

And the food ... oh, the food.  My friend Mahala made us crazy-good vegetarian Frito pie and poblanos stuffed with rice and cheese. We breakfasted on potato and bean tacos and the killer waffles at 24 Diner.  Seriously, I was in food heaven.

On our last night in town, we went out on a date ... to the thoroughly unpretentious, but completely yummy Mother's Cafe:  enchiladas smothered in a smoky, complex mole; a bright hibiscus and mint iced tea; and finally a luscious dark mocha cake with ganache frosting and a scoop of coffee ice cream.

I came away inspired, determined to recreate the elements of that fabulous meal.  My first effort involved the hibiscus tea, and it was a hit.  But then I got sidetracked, and never got back to the most ambitious part of the meal: those enchiladas ... specifically, the mole.  Until now.

From what I understand, every town in Mexico has its own variation of mole.  I poked around looking for common threads among recipes, and this is what I ended up with.  I'm not gonna lie:  this isn't a simple recipe.  But it was mighty tasty (spicy, sweet, and deeply layered).  If you're looking to dive into a dish and really cook up a storm, give this one a go.

By the way, I spread a little of the sauce on the bottom of a 9x13 pan, topped it with simple cheese enchiladas (corn tortillas, softened in the oven, and wrapped around shredded jack cheese), and then spread more sauce on top.  I served the enchiladas, topped with a dollop of sour cream, with some simply seasoned black beans and Melissa Bourbon's sopa de arroz.


2 Tbs. canola oil
12 - 16 oz. onions, sliced
1/2 c. sliced almonds
6 cloves of garlic, sliced or pressed
4 tsp. cumin seeds
4 tsp. coriander seeds
1/2 tsp. cinnamon
1/4 tsp. allspice
4 oz. dried pasilla chiles (stemmed, seeded, torn into 1-inch pieces, and rinsed)
3 c. vegie broth
2 c. freshly squeezed orange juice (about 6 juice oranges)
1/4 c. raisins
4  3x1.5 inch strips of orange peel (just the orange part)
1 1/2 tsp. dried oregano
1 3.1 oz. disk Mexican chocolate, chopped
1/2 c. peanut butter

Heat oil in a large saucepan over medium-high heat.  Add onions and saute until the onions begin to brown (10-20 minutes, depending on how thinly you slice the onions).  Reduce heat to medium.  Add almonds, garlic, cumin, and coriander.  Saute for 2 minutes.  Add chiles and saute another 2 minutes.  Add broth, juice, raisins, orange peel, and oregano.  Simmer, covered, for about 30 minutes (until the chiles are very soft).  Remove from heat, add chocolate, and stir until it's melted.

Working in small batches, puree the sauce in a blender.  As you finish blending each batch, pour it into a fine mesh sieve set over another pot or large mixing bowl.  Use the back of a spoon to push the sauce through the sieve so that any tough bits of pepper and spice are removed.  Once the sauce is all put through the blender and then the sieve, stir in the peanut butter until well-incorporated.


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Wednesday, July 14, 2010

Don't Mess with Texas

Shhhh! Don't tell anyone, but Mr. Wendy and I are not real Texans. We moved to the Lone Star State almost exactly five years ago. For the most part, we've acclimated. I still wilt about mid-July and don't leave the air conditioned comfort of my home unless I absolutely must. And I still have to place my trust in a higher power when I get on the interstate. (I'd invoke Carrie Underwood and beg Jesus to take the wheel, but I'm hoping he's busy steering the semis hurtling down 35E.)

On the whole, though, we've adjusted to our new home.

Probably the toughest thing to get used to was the food. Two twenty-year vegetarians moving to the heart of cattle country? Sounds like the premise for a bad sit-com. I thought my hill-billy kin were bad about slipping bacon into everything on the menu, but they've got nothing on Texans. There's pork fat, chicken stock, or lard hiding in just about everything.

So for the past five years, it's been us versus Texas food.

Except when it comes to Tex-Mex. Oh my. Tex-Mex is where Team WatHawk and Texas find common ground. We have to be vigilant about the above-mentioned stealth pork, but Tex-Mex can be done well without the meat, and we're huge fans.

This casserole is my homage to Texas, but totally animal-free: no meat, no dairy, no eggs. In a word, vegan. The potato filling is so luscious and the sauce so, well, saucy, you'll never miss the cheese. What's more, it's quick to put together and doesn't require much stove time, so it's become one of my go-to summer dinner party meals. If you really want to, you could add some cheese (cheddar or jack would be good). Or you could make a totally different filling. It's the sauce--with its special ingredient--that you simply must try!

(By the way, the dish is named for our cat Todd. He has never made the dish for us, though I like to think he would. If he were a little taller and had thumbs.)

Todd's Potato and Pinto Enchilada Bake

Here's what you'll need before you begin assembly. Don't fret. There are lots of pieces, but they're all super-easy.

1 recipe enchilada sauce
1 recipe potato filling
1 recipe pinto bean filling
18 6-inch corn tortillas

Enchilada Sauce

1/4 cup vegetable oil
2 Tbs. flour
1/4 cup chili powder
1 (15 oz.) can tomato sauce
1 1/2 cups vegetable broth
3/4 tsp. ground cumin
1/2 tsp. garlic powder
2 oz. Mexican chocolate*
salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent flour from burning. Stir in chili powder, then slowly mix in vegie broth, getting rid of any lumps. Stir tomato sauce, cumin, and garlic powder into sauce and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Stir in chocolate to melt. Season to taste with salt.

* Mexican chocolate comes in tablets for making hot chocolate. Abuelita is the brand I get most often, but there are several. Look for them in the Hispanic or international food section of your grocery store. If you cannot find Mexican chocolate, you can use unsweetened chocolate and add a dash of cinnamon.

Potato Filling

1 bag frozen, steam-in-bag russet or sweet potatoes*
10-16 oz. frozen chopped spinach, thawed (whatever size your grocery store carries!)
1 tsp. cumin
1/2 tsp. garlic powder
dash of ground chipotle or cayenne

Press as much water out of the spinach as you can (put it in a colander and press with the back of a spoon). Mash the potatoes with a fork or a potato masher; they don’t need to be smooth, just mushed a bit. Stir in the spinach, cumin, garlic powder, and chipotle/cayenne.

*In the alternative, use 2 pounds russet or sweet potatoes, peeled, diced, and boiled in salted water until tender.

Pinto Bean Filling

1 can pinto beans, drained and rinsed
1/2 cup fat free refried beans
1 (14.5 oz.) can diced tomatoes
1 cup frozen corn
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder

Mix all ingredients together in a small saucepan, mashing some of the beans with the back of a fork. Heat over medium-low flame until hot.


Preheat oven to 350. Spray a 9x13 pan with a little non-stick spray and spread about 1/2 a cup of enchilada sauce in the bottom. Arrange 6 corn tortillas on the bottom, tearing and overlapping so that the whole bottom of the pan is covered.

Spread 1/2 of the potato filling on the tortillas.

Ladle half of the pinto filling over the potatoes, and drizzle about 1/2 a cup of enchilada sauce over the pintos.

Repeat with another 6 tortillas, the rest of the potatoes, the rest of the pintos, and another 1/2 cup of sauce. Top with the last 6 corn tortillas and ladle the rest of the sauce over the tortillas (so they are totally covered).

Bake, uncovered, 30 minutes.

Voila! Delicious, nutritious, and so, so easy!

For information about Wendy's Mysteries a la Mode and more yummy recipes, visit her website. The first in the series, I Scream, You Scream, is available now; the second Mystery a la Mode, Scoop to Kill, will be released in September.

You can follow Wendy on Twitter or Facebook.

Wednesday, May 5, 2010

Happy Cinco de Mayo! Felicidades!

First a little history: The holiday of
Cinco De Mayo, The 5th Of May,
commemorates the victory of the
Mexican militia over the French army

at The Battle Of Puebla in 1862. It is
primarily a regional holiday celebrated
in the Mexican city of Puebla
and throughout the state of Puebla, with

some limited recognition in other parts of
Mexico, and especially in U.S. cities with
a significant Mexican population.

It is not Mexico's Independence Day,
which is actually September 16.
This year is especially important as Mexico will be celebrating its bicentennial!

And now onto the food! First off, we have the Hub's wonderful
tequila-lime salsa. If you missed it last time, it's worth checking
out. I am a salsa snob, and I have to say the Hub's is the best
I've ever tasted! Also, we have my very own enchilada casserole.
This is a fabulous dish to whip together using chicken, turkey or
beef. It's easy and delicious!

Another recipe I like to use because of its versatility is one for
a quick oven baked quesadilla. It can be made with chicken or
beef, I tend to use beef, and my favorite part of making it is

shopping for the ingredients. My sons and I like to shop at the
Ranch Market in Phoenix. It's a wonderful market that always
makes me feel as if I'm in Mexico (but the drive is much shorter).

The dudes and I spend a lot of time in the tortilleria,
watching the tortillas
being made and then it's on to the
meat counter for our carne asada. I enjoy so much about the
Hispanic culture in the Southwest. The art and history of our
neighbors to the south is truly fascinating. And the food, well,
I am pretty sure I can never leave the Valley of the Sun, because I
simply can not give up Mexican food. I am addicted.

Oven Baked Quesadillas


2 lbs carne asada, broiled and diced
4 cups shredded cheddar cheese
8 whole wheat tortillas
pico de gallo
sour cream


Preheat oven to 350 degrees.
Put a tortilla flat on a baking sheet.

Layer on cheddar cheese and
carne asada, fold tortilla over.
Repeat three more times until
you have four folded tortillas.
Bake for 6-8 minutes until the
quesadillas are heated through
and crunchy on the outside.
Garnish with pico de gallo, sour
cream and guacamole
as desired.
Makes 8.


And now our contest news...

Congratulations to Stacy from Louisville!
You've won Riley's
Williams-Sonoma’s Ultimate
Grilling Rub Collection

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure, debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop (free shipping on book orders over $10!) - The Poisoned Pen (my local mystery bookstore) - Barnes & Noble -