Turkey Enchiladas With Sweet Red Pepper Sauce Recipe 🦃🌶️
Description:
Looking for a delicious way to utilize that leftover holiday turkey? These Turkey Enchiladas with Sweet Red Pepper Sauce are the perfect solution! Serve them alongside green chili rice timbales and seafood stuffed jalapeños for an unforgettable New Year’s Eve feast.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Servings: 20 enchiladas
- Keywords: Cheese, Meat, Mexican, Christmas, Thanksgiving, Weeknight, Oven, < 4 Hours
- Calories: 239.3 per serving
- Fat Content: 12.4g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 49.4mg
- Sodium Content: 350mg
- Carbohydrate Content: 16g
- Fiber Content: 2.8g
- Sugar Content: 1.8g
- Protein Content: 16.8g
Ingredients:
- 3 large red bell peppers
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 2 cups crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 teaspoon black pepper
- 4 cups cooked turkey, shredded
- 8 ounces Monterey Jack cheese, shredded
- 20 corn tortillas
- 2 cups cheddar cheese, shredded
Instructions:
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Roast the Peppers: Preheat your broiler. Cut each red bell pepper in half lengthwise, remove the membranes and seeds. Place the peppers skin side up on a baking sheet and flatten them with your hand. Broil the peppers about 3 inches from the heat for 12-15 minutes, or until the skin is evenly blackened. Immediately seal the peppers in a plastic bag and allow them to steam for 10-15 minutes. Remove the charred skin and cut the peppers into strips.
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Prepare the Sauce: In a large saucepan, sauté 1/2 cup of finely chopped onion and minced garlic in vegetable oil until tender. Stir in the roasted pepper strips, crushed tomatoes, chicken broth, salt, cumin, dried oregano, and black pepper. Reduce the heat and simmer the sauce for 20 minutes, or until thickened, stirring frequently.
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Assemble the Enchiladas: Spread 2/3 cup of the prepared sauce in each of two greased 7×11 inch baking dishes. In a mixing bowl, combine the remaining chopped onion, shredded turkey, and sour cream. Soften the corn tortillas in the microwave. Place about 2 rounded tablespoons of the turkey mixture and 2 rounded tablespoons of Monterey Jack cheese on each tortilla. Roll them up and place them seam side down in the baking dishes.
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Bake: Spoon the remaining sauce over the assembled enchiladas and sprinkle them with the shredded cheddar cheese. Bake the enchiladas for 12-15 minutes, or until heated through and the cheese is melted and bubbly.
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Serve: Once baked, remove the enchiladas from the oven and allow them to cool slightly before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream, if desired. Serve hot and enjoy your delicious Turkey Enchiladas with Sweet Red Pepper Sauce!
These enchiladas are a fantastic way to transform leftover turkey into a mouthwatering Mexican-inspired meal that’s perfect for any occasion. Whether it’s Christmas, Thanksgiving, or just a busy weeknight, this recipe is sure to become a family favorite. So gather your ingredients and get ready to impress your loved ones with this flavorful dish!
