This is a great destination for leftover turkey. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9×13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.
The problem I have with this is that the recipe and the meats don't mix -- this says Turkey and the ingredients talk about chicken. Who edits this material?
I must confess, this is so good that my husband and I had some for breakfast the next morning.
These Enchiladas are delicious and great even after freezing.
Another free recipe with the recipe for the Tomatillo sauce withheld until youbecome a member. You people are cheap skates!! It is not a good recipe for thisreason.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?