Turkey enchiladas

Ingredients:

Filling

• 1 roasted turkey breast (about 1 kg of cooked meat)
• 2 tbsp. l. olive oil
• 100 g smoked bacon, cut into pieces
• 4 cloves garlic, finely chopped
• 2 jalapeño or Fresno peppers, sliced ​​(remove seeds if desired for less heat), optional
• 2 medium or 1 large onion, finely chopped
• 1 tbsp. ground cumin, a small handful
• 1/4 cup fresh cilantro or parsley leaves, finely chopped
• 2 tomatoes, seeded and chopped
• Juice of 1 lime
• About 1 cup leftover turkey gravy or chicken broth
• 16 corn tortillas or 12 wheat tortillas, 15 cm in diameter.
• 4 tablespoons butter
• 3 tbsp. flour
• 2.5 cups of milk
• 3 cups grated Monterey Jack cheese or a mixture of Monterey Jack and Pepper Jack
• 1 can (110g) canned green chili peppers, diced, drained

Side dishes

• Shredded or chopped iceberg lettuce or romaine hearts
• Diced avocado with lime juice
• Diced tomatoes
• Sliced ​​red onion or green onion
• Creme fraiche or sour cream

Preparation:

1. Coarsely chop the turkey meat and grind it in a food processor into fine crumbs.
2. Heat a large, deep skillet over medium-high heat with olive oil. Add the bacon and cook until crisp. Add the garlic, chili, and onion. Sprinkle with cumin and a little black pepper. Cook until softened, about 10 minutes. Add the turkey, cilantro, tomatoes, and lime juice. Then stir in the gravy or broth for moisture. Heat through and season with salt to taste. Remove from heat.
3. Fry the tortillas in a hot, dry frying pan or over an open flame on a gas burner for 30–40 seconds on each side.
4. Melt the butter in a saucepan over medium heat. Then add the flour and cook for 1 minute. Stir in the milk, season with salt and pepper. Cook the sauce until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese until melted, then add the green chili.
5. Fill tortillas with the turkey and bacon mixture, roll into tubes, and place in a large baking dish. Drizzle with sauce evenly. Sprinkle with the remaining cheese. If making ahead, cool and refrigerate.
6. Before baking, bring the enchiladas to room temperature and preheat the oven to 200°C (400°F). Bake the enchiladas until golden brown, about 40 minutes if taken out of the refrigerator, or 20–25 minutes if cooking immediately after assembling.
7. Serve enchiladas with lettuce, avocado, lime, tomatoes, onions and crème fraîche.