This is a recipe I created for a church small group dinner as a twist on Thanksgiving dinner.
Ingredients:
2 cups of chunked turkey ( I mixed dark and white meat)
2 quarts of Cranberry Enchilada Sauce (see Recipe in previous note)
10 flour tortillas (corn will work but the cracking irritates me)
2 cups of Shredded Colby Jack cheese (one 8oz package)
1 cup of stock (I used chicken stock)
Cranberry Enchilada Sauce (Double the recipe below)
2 cups of whole Cranberry crushed
1 Ancho Chili seeded and sliced thinly
1 Cascabel Chili seeded and sliced thinly
2 tsp oliveoil
2 cups water
1 Tbsp Molasses
1 Tbsp Honey
2 1/2 Tbsp chili powder
1 Tbsp each garlic powder, onion powder, and paprika
1/4 TBSP fresh ground pepper
1 tsp smoked paprika and salt
3/4 tsp cumin
Directions:
heat oil in a small saucepan over a medium heat.
add sliced chili peppers and cook for a few minutes stirring to prevent burning
add cranberries and 1/2 of the salt and continue to cook for a minute
Cover with water and increase the temperature to high until boiling
reduce heat to medium low, cover and simmer until cranberries are tender
Once tender, mash the cranberries in the pot
Strain the mixture with a sieve and place the solids back in the pan.
Cover the solids with 1/2 cup of water rinsing the pan and solids.
Strain the solids again into same bowl and mix. (this get all of the seasoning into the mixture and thins out the sauces to a nice consistency)
Add all of the seasonings except the ground pepper and simmer allowing time for the seasonings to meld together
Stir in the molasses and honey (to taste to cut the sharpness of the cumin and cranberries)
Add the fresh ground pepper at the end.
Prep:
1 3qt sauce pan
1 baking dish
tongs or a slotted spoon
Preheat the oven to 350
Directions:
1. Place 2 cups of Turkey in a saute pan over a medium heat.
2. Add 1 cup of stock and enough enchilada sauce to just cover the meat.
3. Simmer meat in the sauce until the meat is heated through and is easily crushed with a fork. (time depends on the size of the turkey chunks. It took me a bit over 5 minutes)
4. When done remove from heat.
5. with a spoon or tongs, fill a tortilla with the cooked meat and roll it placing the rolled tortilla seam side down in a baking pan (continue until the pan is full or you are out of meat)
6. spoon on enchilada sauce until the enchiladas are lightly covered then bake @ 350 for 5-10 minutes (bake until the sauce looks like its baking in tp the tortillas but is not totally dry)
7. remove from the oven and cover with shredded cheese
8. replace in the oven until the cheese has melted
Prelude and Coda 