WHB - Turkey Enchiladas Adobo

If you are like me, around this time of the year, you have several bags of cooked turkey stashed in your freezer. And if you are like me, every time you run across an interesting sounding recipe that uses leftover turkey, you cut it out and stash it in a folder that only gets opened every time you add a new cut out recipe. Well, let me tell you, people, open up those folders, you never know what gem could be hiding in there! In an effort to clean out my freezer, I opened up my stash of interesting poultry recipes that I had cut out of magazines. I found a recipe using leftover turkey from a February 2004 Bon Appetit. It sounded easy and cheesy, what could be better than that. And the best part...my youngest daughter is home from college and ready to get back into her cooking mode, so she made it. Yay! A homecooked meal that I didn't have to cook!

Here is the link to the Epicurious website, but I'm also posting the recipe here, for those of you who don't feel like drifting away from my page.

Turkey Enchiladas Adobo
from Bon Appetit February 2004
Serves 4

8 6-inch-diameter corn tortillas
2 tablespoons olive oil
1 medium onion, coarsely chopped
1 16-ounce can or jar enchilada sauce
6 tablespoons chopped fresh cilantro, divided
2 teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce 2 cups (about 10 ounces) diced roasted turkey
3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided

1 cup (packed) grated Monterey Jack cheese or Mexican-style cheese blend (about 4 ounces)

Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.

While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.

Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.

Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.

These enchiladas were really good. They had just the right amount of spiciness. I used a mild enchilada sauce, which toned it down quite nicely. They were even better the next day, heated up for lunch.

Is it just me, or does everything look better in a good old-fashioned cast iron pan? This one was my grandmothers and it is so black and has become completely nonstick. I love it!

This will be my entry for Weekend Herb Blogging, hosted this week by Astrid at Paulchen's Food Blog .