yields six servings
For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock
1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained
Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.
For the gravy, heat a medium saucepan over medium-high
heat. Add butter and melt. Add flour and cook for about a minute or so.
Whisk in stock and allow it to thicken until reduced to one cup.
Coarsely chop the turkey meat and pulse process in a food processor into fine chop.
Heat a large, deep skillet over medium to medium-high heat
with olive oil, a couple turns of the pan. Add bacon and render until
crispy. Add onions, garlic and peppers, and season with cumin and black
pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro
or parsley, lime juice, tomatoes and gravy. Warm through and season with
salt to taste. Remove from heat.
Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.
In a saucepot over medium heat, melt butter then whisk in
flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and
thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in
Fill tortillas with turkey and bacon mixture and arrange in
large baking dish, pour cheese sauce evenly over the enchiladas then
top with remaining cheese and cool, store.
To bake enchiladas, bring to room temperature and preheat
oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes.
If from fridge, 20-25 minutes if still warm from initial preparation.
Top enchiladas with any or all toppings and serve.
bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001