These enchiladas are not your standard Tex-Mex variety, drowning in sauce and cheese (for that, see our cheese enchilada recipe). Instead, we let the crispy turkey enchilada speak for itself, serving it as is with lots of chile sauce, cheese, lettuce, and lime on the side to garnish as you please.
These are great for using up any leftover Thanksgiving turkey, but maybe even better with smoked turkey.
- Yield: 12 enchiladas
- Difficulty: Medium
- Total: 40 mins
Ingredients (8)
For the enchiladas:
- 1 1/4 cups vegetable oil
- Red Chile Sauce
- 12 (6-inch) corn tortillas
- 12 ounces shredded, cooked turkey (about 2 cups)
For the garnishes:
- Thinly sliced romaine lettuce
- Crema or sour cream
- Queso fresco or feta cheese
- Lime wedges
Instructions
- Heat oven to 350°F. Heat oil in a large frying pan over medium-high heat until shimmering but not smoking, about 5 minutes. Pour sauce into a shallow dish and keep a baking sheet nearby.
- Once oil is hot, dip a tortilla into the sauce, submerging fully so both sides are covered. Let excess sauce drip off into the dish. Carefully slide tortilla into hot oil and fry until edges start to get crispy, about 2 minutes. Using a spatula, flip tortilla and repeat on the other side. (Try not to rip the tortilla as you flip.)
- Remove tortilla from oil and fill with about 2 tablespoons turkey. Roll up tortilla to enclose filling and set aside on the baking sheet. Repeat with remaining tortillas.
- Once all tortillas have been filled, bake in the oven until warmed through, about 5 to 10 minutes. Serve warm, passing garnishes and extra chile sauce on the side.
Beverage pairing: Selbach-Oster Riesling Kabinett “Zeltinger Sonnenuhr,” Germany. The hint of sweetness in this wonderfully precise wine will soothe after the red chile sauce, while the burst of lime will keep things lively.
