By Chef David Hall
This Thanksgiving we dodged the turkey-leftover-bullet. Instead of having turkey cooked a dozen different ways for the next few weeks, we opted for one of my favorite fowl – Cornish Game Hens. They are juicy, tender with little clean-up required and no left-overs for the next fortnight. However, if you are stuck with a lot of turkey in your fridge or freezer try my gluten-free turkey enchilada recipe. This recipe is easily adaptable to almost any stuffing you desire. A few weeks ago I made these with a vegetarian stuffing of onion, garlic, squash, mushroom, water chestnuts and scallions. You are limited only by your imagination.
The sauce is a quick and easy version to the typical “chili colorado” (red chili) because it uses chili powder instead of dried chilies, thereby by avoiding the stemming, seeding, roasting and cooking of the chili. To save time, consider making a double batch of the sauce and keep it on hand in the freezer.
1 yellow onion, diced
2 large garlic cloves, minced
2 – 4 tablespoons chili powder
2 teaspoons chipotle chili powder
2 cups chicken stock
2 cups cooked turkey chopped
1 dozen corn tortillas
Oil for frying
2 cups grated pepper-jack cheese, grated
- Sauté the onion until soft, then add the garlic, chili powder and chipotle powder and continue to sauté until fragrant.
- Add the turkey and chicken stock and cook until the turkey and seasoning absorb all the liquid.
- Lightly fry tortillas in a ¼” of oil for about 15 seconds on a side. The tortillas will need to be flexible enough to roll, but should be slightly toughened. Set aside.
- Place some turkey on a tortilla along with some grated cheese, roll and set aside.
2 tablespoons butter or 2 tablespoons olive oil
2 tablespoons gluten-free flour substitute
5 teaspoons dark chili powder
1 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon thyme, ground
6 ounces tomato paste
2 ½ cups water
salt and pepper
- Melt butter/margarine in a sauce pan.
- Make a roux by browning flour in melted butter/margarine.
- Add spices and tomato paste; stir until well blended into roux.
- Add water gradually, stirring constantly.
- Heat until boiling.
- Continue simmering and stirring until desired thickness is achieved.
- Taste every so often and adjust spices as needed.
- Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas, then top with more cheese. Place the pan in a 350 ⁰F oven and cook until enchiladas are warmed though and the cheese is slightly melted or even toasted.
Chef David Hall