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Because you use chopped turkey, these enchiladas are
a tasty way to use up those awkward scraps of turkey
that are too small to do much with, but too big to throw
out with the carcass. Outside the holiday season, or
for variety, try making them with chicken or pork. Or
triple the mushrooms and skip the meat altogether.
For a quicker meal, or to make this dish one portion
at a time, use the quickie
modification (left).
Green chile sauce:
1 tsp. vegetable oil
for frying
1 large can whole mild
green chiles, drained, rinsed of seeds, and
coarsely chopped
1/2 large sweet onion,
diced
1 - 2 tbsp. chopped pickled
jalapenos
2 tbsp. water
1 cup sour cream
enchiladas:
8 oz mushrooms,
wiped clean and sliced (or buy pre-sliced)
3 cloves garlic,
crushed
2 cups diced leftover turkey
meat
12 corn tortillas
8 oz finely grated Monterey
jack cheese
vegetable oil
for frying
additional sour cream,
cilantro, pico
de gallo, chile
powder or avocado
slices, for garnish (optional)
 Preheat
oven to 350°. Sauté onion and peppers in
a few teaspoons of oil until onions are soft. Puree
vegetables in blender or food processor until smooth.
 Combine
1/4 cup of sauce with 2 tablespoons of water. Pour into
the bottom of a 9 x 12" cake pan or large casserole
and shake to spread along bottom. Set aside.
 Sauté
mushrooms in a few tablespoons of oil until they sweat
out some liquid. Add turkey and garlic; cook until mushrooms
are fully cooked (dark in color and not plump). Remove
from heat. Add 1/4 cup of the green Chile sauce and
stir to combine. Set aside.
 Heat
a 1/2 to 1 teaspoon of oil in a nonstick pan. Cook tortilla
10 - 15 seconds on each side, until soft. Set aside
and cover with a plate. Repeat with remaining tortillas,
adding oil a bit at a time (letting it heat for a few
seconds) as necessary, usually every 2 - 3 tortillas.
 Spoon
1/4 cup of the turkey mixture down the center of each
tortilla. Sprinkle with a tablespoon or so of cheese.
Roll up enchilada, being careful not to tear tortilla,
and place, seam side down, in the sauced baking dish.
Alternately, bake 2 - 3 enchiladas in individual serving
dishes. Repeat with remaining enchiladas.
 Add
sour cream to remaining sauce and puree for a few seconds.
Cover enchiladas evenly with sauce and top with remaining
cheese. Bake 30 minutes, until cheese gets bubbly. Garnish
with any of the suggested toppings, or your own favorites.
Serves 4 - 6.
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