So... my turkey this year came out a bit on the dry side (slow roasted it, should have flipped it over halfway thru). Figured that some enchilada sauce would rectify that with any leftovers, so I decided to try my hand at enchiladas. This was a first for me. They were ridiculous. The sauce is the kicker - enchilada sauce from scratch is just.... sooooooo good.
Make the sauce - this is a double batch so you have some more to drink...er, use again later:
- 7 Dried Guajillo Chilis - seeded
- 3 Dried Arbol Chilis - seeded
- 4 Dried California Chilis - Seeded
- 2 tsp Salt
- 4 cloves minced garlic
- 1 TB sugar
- 1 TB semisweet chocolate chips
- 1 Tsp Cumin
- 1 Tsp Oregano
Enchilada Sauce can be stored in an airtight container in the refrigerator for up to two weeks, or frozen for up to 6 months.
- 2 Cups leftover turkey meat, shredded
- 1 can black beans, drained
- 3/4 cup Enchilada sauce plus more for drizzling
- 2 Cups shredded Monterey Jack cheese
- Corn tortillas*
Line a baking dish with parchment paper, and cover with a thin coat of sauce. (Parchment is the ultimate for messy dishes like this, I love it).
Spoon some sauce onto a small plate, place tortilla on the plate, and spoon more sauce over it. I ended up just spooning/smearing it around with my hands for each one, you want the tortilla to be lightly coated with sauce.
Make a stripe of turkey/beans mixture down the middle of the tortilla, about 1/2 cup. Add some cheese.
Now gently drizzle more sauce over the enchiladas until generously coated but not swimming in it, and top with more cheese.
Let cool a bit and serve with your favorite toppings: Sour cream, cilantro, salsa, pickled jalapeños, etc.