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Chicken or Turkey Enchiladas with Ranchero Sauce

Chicken or Turkey Enchiladas with Ranchero Sauce
Scale

Ingredients

Sauce:

Filling:

Assembly:

Instructions

Sauce:

In a large skillet, saute onion and bell peppers if using (no need to saute Poblanos or the canned chiles, just add them when the onions are done) in oil until softened. Slowly stir in the tomato sauce and stock along with chili & cumin.

Bring to a boil and simmer, uncovered, about 15 minutes until slightly thickened, stirring now and then. This sauce should still be quite loose because the tortillas will be dipped in them.

Add the sugar, vinegar if using and salt & pepper to taste. Simmer a minute or two longer to blend the flavors.

Note on Sauce: Many Ranchero sauces contain just a touch of vinegar which lends a slightly sweet/sour vibe. If you’d like, add about 1/2 teaspoon white or apple cider vinegar to the sauce. Increase sugar to 2 teaspoons.

Filling:

Place all cheeses (room temperature if using cream cheese) in a bowl. Gradually add milk of your choice, blending. Add onion and stir in. Add shredded poultry and mix together well, breaking up the poultry as it is mixed. (If the poultry is warm, this may be easier.) Taste, add the salt if desired.

Note: The onions inside the enchilada are not cooked, so don’t go overboard on them; if there are too many, they will overwhelm the filling. Other than that, all these ingredients can be played around with a bit – add more cheese or not as you desire. Changing the volume may change the amount of filling in each enchilada.

Assembly:

Prepare a 9 x 13″ casserole by coating with cooking spray and cover the bottom with about 1/2 cup of sauce.

Heat about a quarter inch of oil over medium-high heat in a skillet just large enough to hold tortilla. Test for readiness by dipping an edge of the tortilla in the oil. If small bubbles form around the tortilla, the oil is hot enough. Lay out a large plate to place the tortillas on after their dipping and prior to being rolled. (hint: make this an “assembly line” of the oil, the sauce, the large plate and then the casserole.

(see photo, above in text of post, on color and texture of tortilla when it should be removed from oil)

Working with six tortillas at a time, and using tongs if possible, lightly fry each tortilla in a skillet with oil (about 1/4 inch deep) until it just begins to crisp and takes on a bit of a golden color, but doesn’t become totally crisp: place tortilla in oil, immediately turn it over and fry for a few seconds. When the edge begins to firm up and the tortilla shows a few bubbles, turn again and fry for a few seconds more. The tortilla, when finished, should only have a slight crispness and still be quite flexible.

Immediately lay the tortilla in the skillet with the sauce and turn over, making certain both sides are coated in sauce, without a lot of excess. Remove and lay the tortilla on a plate. Repeat with the next five tortillas, stacking each on top of the previous one. With tongs, gently turn the tortilla stack over. (You will repeat, shortly with the next six, after these are rolled.)

Place a scant 1/3 cup of filling on the top tortilla in the stack, roll, and place in the casserole, seam side down. Repeat with the next five tortillas. If tortilla begins to crack, try rolling from a different edge, keeping the crack to the inside of the roll. Repeat process with the next six tortillas.

There should be enough room in the casserole dish for a row of 10 and two tortillas in the space on the side. When pan is filled, cover with what sauce remains, making sure that the edges have a bit of sauce on them. (While a spoon works, it is often easier to resort to clean hands.)

Cover pan with foil and bake at 350 degrees for 15 to 20 minutes until hot and warmed through. Uncover, sprinkle with cheese and bake three to five minutes longer. If not using cheese, uncover and let tortillas crisp up a bit, about the same amount of time. Placing cheese in a strip down the middle always makes it seem like “more.”

Garnish as desired.

Nutrition:

Per Serving: 271 Calories; 16g Fat (52.5% calories from fat); 15g Protein; 18g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 950mg Sodium.  Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Keywords: Bargain Meal of the Week, Bell Peppers, Chicken, Cream Cheese, leftover Chicken, leftover turkey, Leftovers, Mexican or Southwestern, Ranchero Sauce, Tomato sauce, tortillas, Turkey

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