Enchiladas with Red and Green Sauce – Christmas Style
Christmas Style enchiladas with red and green sauce and delicious melted cheese are the perfect festive meal during the holiday or any day. This recipe is simple to make using ground turkey or leftover roast turkey and readymade sauces.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Turkey
- Method: Stovetop and Oven
- Cuisine: Southwest
- Diet: Gluten Free
Ingredients
Scale
- 1 Tablespoon olive oil
- 2 tomatillos, diced
- 1 white onion, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon ancho chili powder
- 1 lb ground turkey or 2 cups finely diced leftover roast turkey (dark, white, or combo) or cooked chicken, diced
- 15-oz can pinto beans or Anasazi beans, rinsed and drained
- 10-oz can of green enchilada sauce
- 10-oz can of red enchilada sauce*
- 1/2 teaspoon salt
- juice of 1/2 lime
- 8 8-inch tortilla – flour, corn, or grain-free **(I use Siete Grain Free Tortillas – almond, cassava, or cashew flour)
- 2 cups shredded cheese. I used Irish cheddar, which is white, but Monterey Jack or cheddar is also good
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 325º.
- Cook Filling: Heat olive oil in a skillet. Remove the papery husks from the tomatillos, dice them into small pieces, and add them to the skillet. Cook for 3 minutes. Add the chopped onion and cook until it is soft. Add spices and stir to combine. Add ground turkey/chicken to the skillet, break it up with the back of a fork and cook for 5 minutes or until no pink remains. If using leftover cooked turkey/chicken, add diced meat to warm through. Add beans and cook until heated through. Add lime juice, salt, and cilantro and stir to combine.
- Assemble Green Sauce Enchiladas: Coat the bottom of an 8-inch square casserole with 2 – 3 Tablespoons of green sauce. Fill each tortilla with 2 tablespoons of meat filling and roll it up carefully. Place it seam-side down in a casserole dish. Repeat with three more tortillas. Spoon any remaining meat mixture along the sides of the casserole or on top of the enchiladas. Top each tortilla with sauce to completely cover. Don’t leave any open areas without sauce. If making ahead, cover and refrigerate until ready to cook.
- Assemble Red Sauce Enchiladas: Repeat the above steps with four more tortillas and red sauce in another 8×8 dish. Coat the bottom of an 8-inch square casserole with 2 – 3 Tablespoons of red sauce. Fill each tortilla with 2 tablespoons of meat filling and carefully roll it up. Place it seam-side down in a casserole dish. Repeat with three more tortillas. Spoon any remaining meat mixture along the sides of the casserole or on top of the enchiladas. Top each tortilla with sauce to completely cover. Don’t leave any open areas without sauce. If making ahead, cover and refrigerate until ready to cook.
- Bake: Sprinkle both dishes with cheese and bake for 15 minutes or until cheese is melted and beginning to brown.
- Garnish with cilantro and serve.
Notes
*For a homemade red sauce, see Beef and Black Bean Enchiladas
**If not following a grain-free or paleo diet, whole wheat flour tortillas work great. If gluten-free, use corn tortillas.
