Turkey enchiladas with red chili sauce

4 Servings

Ingredients

Quantity Ingredient
½ cup Vegetable oil
12 6-to 7-inch corn tortillas
3 cups 1/3-inch pieces cooked turkey or chicken
10 ounces Extra-sharp Cheddar, grated (about 3 cups)
1 cup Finely chopped red onion
⅓ cup Finely chopped fresh coriander plus coriander sprigs for garnish
2 cups Red chili sauce -or-
2 cans (10-ounce) enchilada sauce
2 Avocados (preferably California) for garnish
3 ounces (about 15) dried New Mexican red chilies, stemmed and seeded (wear rubber gloves) (NOTE)
1 large Onion, halved
1 large Garlic clove
6 cups Water

Directions

RED CHILI SAUCE

COOKING LIVE SHOW #CL8771

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTE: Dried NM chiles are available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, NM 87501, Tel.

505-983-6080)

In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound ¼ cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of the onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seams side down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2¼ cups Cheddar, and bake them in a preheated 350 degrees F oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas on heated plates, garnished with the avocado, peeled and diced, and the coriander sprigs.

Yield: 4 to 6 servings

RED CHILI SAUCE: In a large saucepan simmer the chilies, onion, and garlic in the water for 20 minutes. Transfer half the chilies, onion, and garlic with tongs to a blender, add ¾ cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and ¾ cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled. Yield: About 3 ½ cups Posted to FOODWINE Digest 03 Dec 96 From: "Marie D. Pinho" <mpinho@...> Date: Tue, 3 Dec 1996 19:00:03 -0500

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