Crispy Turkey Enchiladas


For the enchiladas:
1 1/4 cups vegetable oil
Red Chile Sauce (see recipe below)
12 (6-inch) corn tortillas
12 ounces shredded, cooked turkey (about 2 cups)

For the garnishes:
Thinly sliced romaine lettuce
Crema or sour cream
Queso fresco or feta cheese
Lime wedges


Heat oven to 350°F. Heat oil in a large frying pan over medium-high heat until shimmering but not smoking, about 5 minutes. Pour sauce into a shallow dish and keep a baking sheet nearby.

Once oil is hot, dip a tortilla into the sauce, submerging fully so both sides are covered. Let excess sauce drip off into the dish. Carefully slide tortilla into hot oil and fry until edges start to get crispy, about 2 minutes. Using a spatula, flip tortilla and repeat on the other side. (Try not to rip the tortilla as you flip.)

Remove tortilla from oil and fill with about 2 tablespoons turkey. Roll up tortilla to enclose filling and set aside on the baking sheet. Repeat with remaining tortillas.

Once all tortillas have been filled, bake in the oven until warmed through, about 5 to 10 minutes. Serve warm, passing garnishes and extra chile sauce on the side.

Red Chile Sauce


4 dried New Mexican chiles, stems and seeds removed
6 dried arbol chiles, stems and seeds removed
2 medium Roma tomatoes, cored
1 medium yellow onion, peeled and quartered
1/2 cup cilantro leaves and tender stems
2 medium cloves garlic, peeled
2 teaspoons dried oregano
1 teaspoon ground cumin


Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.
With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.
Season well with salt and serve immediately, or cover and refrigerate for up to a week.

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