This is the one time of year when the entire Szrama household enjoys poultry, since we shell out the bucks to buy me a soy-free, pastured gobbler from Tropical Traditions (believe me, I use EVERY BIT of that bird, even the neck, bones & organs!).
Enchilada Sauce (makes ~3 cups)
2 T butter or cooking oil
2 T maseca (corn-flour), rice flour (or wheat flour)
2 T chili powder
1 t cumin
14 oz. chicken or turkey broth (just under 2 cups)
8 oz tomato sauce (I did 4 oz. tomato paste thinned with 4 oz water)
1 t sea salt
1/4-1/2 t garlic powder, to taste
Melt butter in med. saucepan. Stir in flour & chili powder. Cook for 1 min. Add remaining ingredients. Bring to a boil and simmer for 10 minutes. Cover until needed.
Turkey or Chicken Enchiladas
3 c. enchilada sauce
2 c. shredded, cooked turkey/chicken
1/2 c thinly sliced green onions (I omitted these)
1 c diced tomatoes (optional)
1 1/2 c. shredded cheese-- use combo Monterey Jack, mozzarella, cheddar
1/4 c plain yogurt or sour cream
1/2 c diced chili or bell pepper
1/4 c fresh cilantro (I omitted this)
12 6" corn tortillas
aprox. 1/2 c butter, for frying
Preheat oven to 350. Grease 9x13 baking dish.
In med. bowl, mix turkey, veggies, sour cream, 1 c cheese and 1/2 c enchilada sauce. Mix well.
Heat 1/2" oil in pan. Fry tortillas one at a time until soft (aprox 10 sec. per side at med-high heat). Stack in baking dish.
Spread small amount of enchilada sauce on bottom of baking dish. Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll it up. Place seam side down in baking dish. Once all tortillas are filled and rolled, pour remaining sauce over top. Sprinkle with remaining cheese. Bake, uncovered, for 15-20 minutes. Garnish with extra sour cream, green onions, cilantro as desired.