Smoked Turkey Enchiladas

Every year I tell my self "get a smaller bird" and with out fail I never do. So there is plenty leftover, For sandwiches, pot pie, soup, and the king of turkey leftovers Turkey Enchiladas. This years bird I cooked on the smoker with a little pecan wood, dry brined with lemon and Mexican oregano. So using some of this super tasty meat in these enchiladas was incredible.
Mostly I use corn tortillas for my enchiladas but these are so much better with flour tortillas, Maybe it is me but I truly love a turkey sandwich on white bread and these keep with that theme. I pick up the flavors of fall in the sauce with cinnamon and clove and the filling with some Butternut Squash. I warn you these are truly amazing, mildly spicy and bursting with flavor You may decide to have turkey more than once a year. Enjoy!

Perp time: 30 min                                        Cooking time: 30 min

Tools: 13 x 9" casserole dish

Ingredients:

8 Flour Tortillas
1 1/2 cups grated Monterrey Jack

Filling:
2 cups turkey meat (diced under 1/2")
1/2 cup butternut squash (roasted and diced under 1/2 ")
2 cloves chopped garlic
1/3 cup diced onion
1 Jalapeno de seeded and diced (2 if you like it spicy like I do)
1 tsp comino seed
2 tbl chopped cilantro
2 tbl veg oil (or rendered turkey fat)
1/2 cup chicken stock

Enchilada sauce:
1/4 cup veg oil
1/4 cup flour
2 tbl ground chili powder (ancho & passilla)
1 tsp sugar
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp black pepper
2 cups chicken stock


Directions:

Prepare the enchilada sauce by starting in a heavy bottom skillet over med heat. Mix the spices and the flour together in a small bowl and warm the chicken stock in a small pan. dump the spices into the warm skillet and toast the spices stirring constantly until they become fragrant and add the veg oil and cook for 2 minutes stirring constantly so it doesn't burn. Slowly whisk in the warm chicken stock and bring to the boil reduce heat and simmer 5 minutes remove from the heat.

To prepare the filing warm a heavy bottom skillet over med heat and add the oil and comino seed allow to toast in the warm oil for a minute and add the vegetables stirring frequently until the onions become translucent.
Add the turkey to the pan and cook for 2 minutes.
Add the chicken stock and cover the skillet loosely reduce heat and simmer until the stock has reduced to almost nothing leaving a moist filling 5-7 minutes add the cilantro.

Assembling the Enchiladas:
Spoon some of the Enchilada sauce into the bottom of the casserole to lightly coat the bottom.
Using a pair of tongs dredge a tortilla into the sauce and place into the casserole and fill with 3 tbl of the turkey filling. Place this off center and closer to you. grasp the edge closest to you fold it over the filling and tuck the edge under the filling and roll up the tortilla placing the seam on the bottom of the casserole dish. Slide it to the opposite end and repeat with the remaining tortillas.
Cover the top with abou1/2 cup of the sauce and finish with the grated Monterrey Jack. Cover the Casserole dish with  aluminum foil and bake in a 375º F for 20 minutes uncover and bake for 5 minutes more. Let stand 10 minutes before serving.  Side toppings Crema, Pico de Giao, sour cream, pickled radishes.