Chipotle chiles are quite spicy; choosing a mild enchilada sauce will temper the heat of this dish. Look for chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, in the Latin American foods section of the supermarket. Serve with: Avocado, red onion, and grapefruit salad with citrus vinaigrette, and Spanish rice.
Makes 4 servings.
- 86-inch-diameter corn tortillas2tablespoons olive oil
- 1medium onion, coarsely chopped
- 116-ounce can or jar enchilada sauce
- 6tablespoons chopped fresh cilantro, divided
- 2teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce2cups (about 10 ounces) diced roasted turkey
- 3/4cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided 1cup (packed) grated monterey jack cheese or mexican-style cheese blend (about 4 ounces)
DIRECTIONS Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.
While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.
Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.
Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.