Turkey Club Enchilada Casserole
If you don’t want to make the roasted turkey breast in Diner-Style Hot Turkey Sandwiches, you’ll need 2 to 2 1/2 pounds cooked turkey breast for this recipe.
- 1 roasted turkey breast half
- 2 tablespoons EVOO
- 1/4 to 1/3 pound center-cut smoky bacon or applewood-smoked bacon, cut crosswise into 1/2-inch slices
- 2 medium or 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 fresh jalapeño or red Fresno chiles, chopped (seeded if you want a milder filling)
- 1 tablespoon ground cumin
- Salt and pepper
- 1/4 cup fresh cilantro or flat-leaf parsley leaves, finely chopped
- Juice of 1 lime
- 2 plum tomatoes, seeded and chopped
- 1 cup gravy, or turkey or chicken stock
- 16 corn tortillas or 12 (6-inch) flour tortillas
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 3 cups shredded Monterey Jack cheese or combo of Monterey and pepper jack
- 1 (4-ounce) can diced mild green chiles, drained well
- Chopped or shredded iceberg or romaine heart lettuce
- Diced avocado tossed with lime juice
- Diced seeded tomatoes
- Chopped red onion or scallions
- Crème fraîche, Mexican crema, or sour cream
If making this to serve on Cook Day, preheat the oven to 400°F. If making this to serve later in the week, you’ll preheat the oven on the night of.
Coarsely chop the turkey, then pulse-process in a food processor into a fine chop.
In a large, deep skillet, heat the EVOO (2 turns of the pan) over medium to medium-high heat. Add the bacon and cook until crispy. Add the onions, garlic, fresh chiles, cumin, and pepper to taste. Cook until the onion is tender, about 10 minutes. Add the turkey, cilantro, lime juice, tomatoes, and gravy to moisten. Cook to warm through. Season with salt. Remove from the heat.
Blister the tortillas in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute. Whisk in the milk, season with salt and pepper. Cook the sauce until thick enough to coat the back of a spoon. Stir in the 2 cups of the cheese with a figure-8 until melted. Stir in the canned chiles.
Dividing evenly, top the tortillas with the turkey mixture, roll up, and place seam side down a 9 by 13-inch baking dish. Pour the cheese sauce evenly over the enchiladas, then top with the remaining cheese.
Make-ahead: Cool and refrigerate.
Night of: Return the enchiladas to room temp while you preheat the oven to 400°F.
Bake the enchiladas until browned and bubbling, 20 to 25 minutes if still warm from initial preparation, 40 minutes if from the fridge.
Serve the enchiladas topped with any or all of the garnishes.