"I nicked this sauce idea from Epicurious, the rest is more me. Usually, I use the canned enchilada sauce thinned with tomato sauce, and bake until the sauce is in the tortillas. In this method, the sauce is floating around the plate and is more restaurant-style. Using a fork to fold the enchiladas keeps your fingers clean. Skip the turkey and the filling is a good vegetarian choice, I'd just double-up on the beans. (I just saved a cup of the filling before adding the turkey for our vegetarian daughter.)"

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (698.7 g)
Calories 880.2
Total Fat - 48.8 g
Saturated Fat - 21.4 g
Cholesterol - 123.6 mg
Sodium - 2272.5 mg
Total Carbohydrate - 69.9 g
Dietary Fiber - 13.2 g
Sugars - 21.1 g
Protein - 43.6 g
Calcium - 698.1 mg
Iron - 5.4 mg
Vitamin C - 41.1 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 350.

Step 2

Soften the onion in oil in a large saucepan

Step 3

Add canned tomatoes, enchilada sauce, cilantro

Step 4

Simmer the sauce while prepping the filling

Step 5

Saute the poblano in oil at medium temp., add the pinto beans

Step 6

Season as desired using Adobo, fajita seasoning, or cumin

Step 7

Add a ladle of your simmering sauce, about 1/2 cup.

Step 8

Turn off the heat on the sauce. Immersion blend if you want to break up the onion and tomato. Mix in more cilantro.

Step 9

Microwave your turkey to get it hot (unless you have a really large skillet)

Step 10

Add the pepper/bean to the turkey, mix in the sour cream, keep warm

Step 11

Microwave tortillas for one minute to get them pliable. (Avoid 'soft' tortillas for this recipe.)

Step 12

Assemble by laying a tortilla on a plate, spread 1/4 cup or more of sauce on top, to the edges. Put filling across the center, layer with cheese. Use a fork to fold it in half, then roll it so it is sitting on top of the flaps of the tortilla. Pour more sauce over, getting to the edges. Top with cheese. Build a second one next to it, then put it in the oven. Make three more plates.

Step 13

Once the cheese is melted, take out of the oven and let sit so the plate cools a bit before serving. Top with whatever you like, tomatoes, onions, cilantro, black olives, jalapenos. And put more sauce on if you like too, you'll have a cup or more left over.