Turkey Club Enchilada Casserole
- 1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)
- 2 tablespoons EVOO
- 3 to 4 ounces center cut smoky bacon or applewood bacon, chopped
- 4 cloves garlic, finely chopped
- 2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)
- 2 medium or 1 large onion, finely chopped
- 1 tablespoon ground cumin, scant palmful
- Freshly ground black pepper
- 1/4 cup fresh cilantro or parsley leaves, finely chopped
- 2 tomatoes, seeded and chopped
- 1 lime, juiced
- About 1 cup leftover gravy, or turkey or chicken stock
- 16 corn tortillas or twelve 6-inch flour tortillas
- 4 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
- One 4-ounce tin diced green chiles, well drained
- Chopped or shredded iceberg or Romaine heart lettuce
- Diced avocado with lime juice
- Seeded diced tomatoes
- Chopped red onion or scallions
- Creme fraiche or Mexican crema or sour cream, for dolloping
Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
Recipe courtesy of Emeril Lagasse