When Pax was born we had lots of folks bring us meals. We have some pretty awesome friends!! One of the things that our neighbors brought was a smoked turkey breast. Hmm… what to do with that?!
After some thought, I remembered this amazing dish I used to order when we lived in Austin. It was a Smoked chicken chile relleno from Z Tejas! The menu lists the following ingredients….grilled poblano pepper stuffed with chicken, pecans, apricots, raisins, a blend of spices and Jack cheese, served over a green chile and picante cream sauce with green chile rice and black beans. Ah, YUM. It’s like a little smokey, melty, spicy party in your mouth!
So, I decided to try to re-create this dish in enchilada form~ here’s what I included:
- Smoked turkey breast, shredded
- handful craisins
- handful pumpkin seeds
- 8 flour tortillas
- 1 can enchilada sauce (I know, I cheated)
- 2 c. shredded mild cheddar cheese
- 1 can black beans, drained and rinsed
- 1 chipotle chili in adobe sauce, minced
- 1/2 onion, sliced & caramelized in some olive oil
- sour cream
Mix turkey, craisins, pumpkin seeds, 1/4 can of the enchilada sauce, 1 c. shredded cheese, beans, chipotle chili, and onion in a large bowl. Divide mixture evenly between (8 …actually more like 10-12 flour tortillas). Pour remaining sauce on top & then top with cheese. BAKE at Oh I don’ know.. 350ish for about 30 or so minutes until the whole thing is warm and bubbly. Top with some sour cream and serve!!
These were seriously the best enchiladas I’ve ever made. Now I just need to convince my neighbors to smoke us another turkey (or a chicken) so we can do it all over again!!