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.

Tex-Mex Paella>Where's the Seafood?

 

Tex-Mex is a fusion of Mexican Cuisine meets Gringo ingredients, came into being in southern TX from San Antonio south to the Rio Grande. Though it has migrated north and can be found in most any city in  the U.S. it is truly as Texan as Long Horn Cattle of Shiner Bach Beer.

This recipe for Tex-Mex Paella has no seafood and from where it came I haven't a clue. I found it in a notebook that my mom kept with recipes that where her standbys. I ate this dish growing up and I enjoy it now as much as I ever did. 

Mild not spicy but full of flavor with many textures, it is like a Fiesta in your mouth. Enjoy!

Prep time: 30 min                                   Cook time: 45 min

Ingredients:

1 lb round sirloin

1 egg

1cup bread crumbs

2 tbl chili powder

1 tsp Kosher salt

1/2 tsp black pepper

2 tsp cumin (divided)

1/4 cup cold water

1 cup long grain rice

1 chili poblano (roasted)

1 cup tomato large dice 

1 medium onion( sliced thin)

2 cups chicken stock

4 tosadas

2 cups re-fried beans

1 cup cheddar or Colby Jack cheese (grated)

Tools: mixing bowl,sheet pan, aluminum foil, heavy bottom skillet with lid.

Directions:

Pre heat your oven to 350 deg F and prepare a sheet pan by lining it with aluminum foil.

In the mixing bowl combine the ground sirloin  and bread crumbs mix to combine, add the chili powder, salt, pepper 1/2 of the cumin and the egg and water and mix with your hands. 

Form meat balls about the size of a golf ball (an ice cream scooper work really well here) and place on a sheet pan. I normally get about 1 dz. Bake at 350 for 12 min.

While the meatballs are baking put the skillet on over med hi heat add the chicken stock, tomato, chili poblano and onion bring to a simmer cover and reduce heat to maintain a slow simmer 20 min until the vegetables are softened.

After the meat balls have baked 12 min. turn off the heat and leave them in the oven.

Once the vegetables have softened add the rice and the meatballs to the skillet cover and simmer about 20 min. until rice is cooked.

While the rice is cooking spread the tostadas with the re-fried beans and put on serving plate.

Once the rice is cooked remove from the heat spoon the rice onto the tostadas and then the meat balls. Top with the cheese and place under the broiler in your oven to melt the cheese. Remove from the broiler and garnish with crema and cilantro.

Chicken and Green Chile Enchiladas

Whether Mexican, South western, or Tex Mex, the flavor of "Green Chilies" rule. To say that it is one of my favorites is a pure understatement. Spicy and sweet but not over powering, they play well with all sorts of ingredients or can take the lead as the main ingredient. With enchiladas being one of the great comfort foods of the world this is a good place to showcase this Chili, it really punches up the flavor and elevates the chicken in this version.
I grew up eating enchiladas mostly beef or cheese at least once a week. It was not until I was in High School that I had this version. It was on a trip to San Antonio with  my then girlfriends family that I first had Green Chili Chicken Enchiladas served with a little crema  I was sold, I had a new favorite. When I came home  mom was put on a quest for the recipe. Where she got it from I haven't a clue. All I can say is I have enjoyed these at home and  in Mexico and could not tell any difference in flavor or texture.
One of the nice things about Enchiladas is that any lightly seasoned meat can be used. In this case left over roast chicken would be a prime candidate or a rotisserie chicken picked up in the deli section. Enchiladas are one of those meals that look so complex to prepare but are ultra simple. Enjoy!    


Ingredients:

1 lb chicken cooked, torn into pieces
1 medium onion, fine dice
1 6 oz can green chilies
2 cups low sodium chicken stock, divided
1/2 cup  low or no fat sour cream
1 tsp cumin seed or 1/2 tsp ground cumin
1/2 tsp Mexican oregano crushed up or 1 tsp European oregano
3 tbl Cilantro fine dice
2 cloves garlic fine dice
1 tsp Kosher salt
1 1/2 cups Colby Jack cheese divided
8 corn tortillas ( home made are best)
1/2 cup oil
1 tbl Masa Harina ( corn flour)
1/3 cup + 2 tbl *Salsa Verde (Green chili sauce)
*San Marcos brand or Pace recommended



Tools: 10" heavy bottom skillet, 8 " skillet, 1 qrt sauce pan, 9X11" baking dish



Directions:

Place the heavy bottom skillet  over medium heat,when you can feel the heat starting to radiate off the bottom add the cumin seed and toast them for a min or two. add about 1tbl of the oil to the pan and continue to warm.
Add the onion and salt and cook until they begin to become translucent add 1/2 the chilies and all the garlic cook about 2 min. more.

Add the oregano, cilantro and chicken and 1/2 of the chicken stock.

Bring to a simmer after about 10 min  break up the chicken and continue to reduce the liquid until there is none left but the meat is moist. remove from heat and allow to cool. In the mean time, prepare  the baking dish by spreading  the 1/3 cup Salsa Verde on the bottom of the  baking dish. and prepare the Green Chile gravy:
In the 1 qrt sauce pan whisk together 1 cup chicken stock, sour cream, reserved chilies, 2 tbl Chile Verde and *Masa Harina . Bring to a boil for 1 min and remove from heat whisk 1 min.
Heat the oil in the 8 in Skillet to about 150 deg.

                                                      set up an assembly line


Start assembly by putting the 1/3 cup salsa verde into the  bottom of the baking dish spread evenly.
Take a tortilla and place it in the hot oil to warm for about 10- 15 sec. allow to drain over the skillet and trans fer it to the baking dish.

Place a tablespoon of the chicken filling in the center of the tortilla  and spread evenly
top with some of the shredded Colby Jack then fold the side closest to you over the center and roll the tortilla over onto itself placing the seam on the bottom. Repeat the process for the remaining ingredients.

 Preheat your oven to 350 º F  pour the Green Chile gravy over the top and then cover with the Colby Jack.

Cover with aluminum foil and bake for 20 min increase the oven temp to 400º F remove the foil and brown the cheese a little on top.

 Allow to cool 10 min prior to serving. Serve with Spanish rice, re-fried beans.