So it is post-Thanksgiving in Canada, and, as many of us find, turkey leftovers are still in abundance. But perhaps by this time, we have grown tired of turkey sandwiches and turkey soup. Perhaps we are looking for something different and new to use our leftover turkey in.
Doug, my friend, this one is for you.
I am going to preface this recipe with “HOLY MOLY GET IN MY BELLY.” Fresh roasted poblano peppers, homemade enchilada sauce… This was a HUGE hit at my house, and I hope you guys will enjoy it just as much as we did. 🙂
The ingredients are pretty straightforward in this one [all pictured here except for a few spices that I forgot – oops!]. The best way to start is by shredding up your leftover turkey – I did this by hand. I also pre-shredded my cheddar cheese.
To roast your poblano peppers and give them that deliciousness that you simply cannot get out of the can [I am a fan of canned green chiles no more! Converted!], give them a mist of olive oil or cooking spray and pop them onto a lined baking sheet. I would suggest lining the sheets with aluminium foil, as it will be sitting under the broiler! Broil them in the oven for 7-10 minutes on each side [the second side took less time, for me]. If you have a 2-setting broiler like mine, use the high setting. I also cracked the door of the oven to control the heat. The skin should be browned and crispy! Place them in a bowl and cover it for 10 minutes.
After 10 minutes have passed, it’s time to put on some latex or nitrile gloves! Poblanos aren’t too spicy, but they will irritate your hands while you peel the skin off if you’re not wearing gloves. The skin should come off of the pepper relatively easy. Then, slice the pepper open and remove all of the seeds. Dice them to your desired size and set aside.
And now it’s time for the sauce. Arguably my favourite component of the whole thing. It is so flavourful and delicious, I couldn’t get over it! Heat 3 tablespoons of vegetable oil in a saucepan and add 1 tablespoon of flour. Combine until smooth and cook for 1 minute. Add 4 tablespoons of chili powder to the saucepan, combine and cook for 1 minute. Next, add your spices: 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4-1/2 teaspoon of cayenne pepper [depending on how spicy you want it!]. Once combined, add 2 cups of chicken or vegetable stock [although if I’m being honest, I used low-sodium beef today because it was all I had], and a 5.5 oz can of tomato paste. Stir until smooth and bring to a simmer. Cook down until the sauce thickens to your liking.
Depending on how saucy you want your enchiladas, you may need to up the size of this recipe. I prefer mine on the drier side, meaning my enchiladas weren’t swimming in sauce. BUT it was still delicious. 🙂
Dice 1 white onion and soften and brown it in some olive oil. Mince 2 cloves of garlic and add to the onion to brown it as well. Add your roasted poblanos, turkey, and 1 19 oz can of drained and rinsed black beans and combine. Now you CAN leave all of those ingredients separate if you’d like. I just find it very convenient when assembling my enchiladas! Remove from heat.
All that’s left now is to put everything together! Preheat your oven to 350F. Cover the bottom of an oven-safe dish in sauce, to help keep the enchiladas from sticking and to make sure that saucy goodness is everywhere.
Now I know that enchiladas are usually made with yellow corn tortillas. But in this case, I really think that wheat tortillas work fantastically. You are more than welcome to choose which you’d like to use! Whole wheat or whole grain would also be wonderful, but I would suggest moistening them and heating them first to make sure they don’t break when filling them. Today, I had white on hand. Scoop some of your filling into the centre of the tortilla and top with shredded cheddar cheese.
Roll the tortilla closed and lay it into the oven-safe dish. I had room for 7 tortillas in my dish, when all was said and done.
Pour the enchilada sauce over the tortillas, smoothing it out to ensure that there is no pooling of sauce, and that it is evenly distributed.
Top with shredded cheese as desired and bake for 15-20 minutes. I broiled mine for an additional 1-2 minutes to brown the cheese a little bit.
And what you’re left with is glory. I found it easiest to serve by cutting down the centre of the dish to half each enchilada.
Turkey and Black Bean Enchiladas
Prep & Cook Time: 1 hour
- Enchilada Sauce
- 3 tbsp vegetable oil
- 1 tbsp flour
- 4 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4-1/2 tsp cayenne pepper
- 2 cups chicken or vegetable stock
- 5.5 oz tomato paste
- Enchilada Filling
- Shredded turkey
- 1 medium white onion, diced
- 2 cloves of garlic, minced
- 19 oz can of black beans, drained and rinsed
- Shredded cheddar cheese, as desired
- Tortilla shells (white, whole wheat, or corn)
- Shred turkey and set aside.
- Shred cheddar cheese and set aside.
- Cover a baking pan with aluminium foil. Mist poblano peppers with olive oil or cooking spray.
- Broil peppers for 5-10 minutes on each side, until skin is browned and crispy.
- Place peppers in a bowl and cover for 10 minutes.
- Wearing gloves, peel skin off of peppers and remove the seeds. Dice the peppers and set aside.
- Heat vegetable oil in a saucepan. Add flour and stir to combine. Cook for 1 minute.
- Add chili powder to the saucepan and stir to combine. Cook for 1 minute.
- Add cumin, oregano, garlic powder, salt, and cayenne to the saucepan and stir to combine.
- Add broth and tomato paste and stir to combine. Simmer until sauce reaches desired thickness, stirring occasionally. Remove from heat.
- Drain and rinse black beans. Set aside.
- Dice onion and add to frying pan with olive oil. Simmer until onions begin to become translucent.
- Mince garlic and add to onions. Simmer the two until slightly browned.
- Add black beans, turkey, and poblano peppers to the frying pan. Stir until combined, then remove from heat.
- Preheat oven to 350F.
- Cover the bottom of an oven-safe dish in a thin layer of enchilada sauce.
- Spoon a portion of the enchilada filling into the centre of a tortilla. Sprinkle cheddar cheese on top of filling. Roll tortilla and place in the oven-safe dish. Repeat until dish is full.
- Cover tortillas in remaining enchilada sauce. Spread sauce so coverage is smooth and uniform.
- Sprinkle cheddar cheese on top of enchiladas as desired.
- Bake for 15-20 minutes. Broil to brown cheese if desired.
- Serve and enjoy!