The sauce for most enchiladas is a simple chili-based sauce. Here we’ve taken the opportunity to get vegetables into the mix, adding puréed roasted vegetables to the usual enchilada sauce ingredients. The reason for heating the tortillas briefly in an ungreased skillet before rolling them up is to make them pliable. Refrigerated corn tortillas (as in those you find in the supermarket) will have lost their original flexibility and will crack if you try to roll them without heating them first.
- 2 large carrots, very thinly sliced
- 1 large red onion, cut into ½-inch wedges
- 1 red bell pepper, cut into thick strips
- 5 cloves garlic, peeled
- 1 tablespoon olive oil
- 2 chipotle peppers in adobo
- 3 tablespoons tomato paste
- 1 cup water
- ½ teaspoon salt
- 8 corn tortillas
- ½ pound cooked turkey breast, shredded (about 1½ cups)
- ½ cup cooked black beans or canned (rinsed and drained)
- 1 cup shredded Mexican cheese blend or Monterey jack (4 ounces)
- Preheat the oven to 450°F. In a roasting pan, combine the carrots, onion, bell pepper, and garlic. Add the oil and toss to coat. Roast the vegetables until very tender and brown, about 25 minutes. Reduce the oven temperature to 350°F.
- Transfer the vegetables to a food processor. Add the chipotle peppers, tomato paste, water, and salt,and process to a smooth puree.
- Spoon ¾ cup of the sauce into the bottom of a 7 x 11-inch glass baking dish. In a cast-iron (or other heavy-bottomed) skillet, or on a griddle heat 1 tortilla at a time until soft and pliable, about 10 seconds per side. Dip both sides of each tortilla briefly in the remaining sauce to coat. Dividing evenly, top the tortillas with the turkey and black beans. Sprinkle each tortilla with 1 tablespoon of the cheese. Roll the tortillas up.
- Place the filled tortillas, seam-side down, in the baking dish. Spoon the remaining sauce over the tortillas. Sprinkle the remaining ½ cup cheese on top. Cover and bake for 25 minutes, or until pipinghot and bubbling.
Nutrition per serving: 370 calories, 10g total fat (4g saturated), 8g dietary fiber, 44g carbohydrate, 27g protein, 520mg sodium.
A good source of: beta carotene, calcium, fiber, folate, niacin, selenium, vitamin B6, vitamin C, zinc.
Also see Terrific Turkey Recipes.