Low-Carb Leftover Chicken (or Turkey) Enchiladas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Yield: 2 (2-quart) casserole dishes; 8 servings

In this Low-Carb Leftover Chicken (or Turkey) Enchiladas recipe, I use sliced deli meat to roll up a savory cheesy chicken filling for a delicious low-carb take on enchiladas. This recipe yields two casserole dishes (about 8 servings) so in the same amount of time it takes to whip up dinner for one night, you’ll have it ready for a second night as well; or stash it in the freezer for later!

1 (20 oz) can store-bought enchilada sauce or about 2½ cups homemade enchilada or molé sauce, divided (see Note)
1 tablespoon olive oil
1 poblano pepper, chopped
1 medium onion, chopped
2 medium-large cloves garlic, minced
8 oz (227 g) cream cheese
2 cups cooked, chopped leftover chicken or turkey
¼ teaspoon black pepper
3 tablespoons fresh chopped cilantro
2 scallions, green and white parts, thinly sliced
6 oz (170 g) sharp white cheddar cheese, shredded, divided
18 oz/510 g deli-sliced (medium thickness) turkey or chicken (I used 3 (6 oz/170 g) packages Applegate Farms Organic Smoked Turkey Breast slices)

Preheat oven to 375F; spread ½ cup enchilada sauce out in the bottom of each of two 2-quart casserole dishes.

Heat the oil in a medium skillet over medium heat; add the poblano pepper, onion, and garlic, and cook until softened, but not browned, about 5 to 7 minutes, stirring occasionally. Stir in ½ cup enchilada sauce and cream cheese and whisk until smooth.

Pour the creamy onion/poblano mixture into a large bowl and stir in the chicken or turkey, black pepper, cilantro, scallion, and ⅓ of the shredded white cheddar.

Place about 3 tablespoons of the filling onto the center of a slice of deli turkey or chicken and roll it up. Place it seam-side-down into the prepared casserole dish and repeat this process until you run out of filling or sliced turkey (you should have enough to fill up the 2 casserole dishes).

Spread ½ cup enchilada sauce on top of the enchiladas in each dish, and divide the remaining cheese on top.

Bake until the cheese is melted and the enchiladas are warm throughout, about 20 minutes.

Sprinkle on additional scallion and cilantro if desired, and serve.

If There’s Extra Filling: Put it in a gratin dish, drizzle a little enchilada sauce on top, and sprinkle on a little cheese and bake until bubbling and warm throughout. Or if there’s extra filling, but you’re out of enchilada sauce and/or cheese, use the extra filling inside an omelet or make it into a grilled cheese sandwich.

Enchilada Sauce: I highly recommend Kevin is Cooking’s Molé Negro for this recipe. If you’re pressed for time you could use my Easy Roasted Tomato Chili Sauce, or if you’re really short on time you could use your favorite store-bought enchilada sauce.

Make-Ahead and Freezer-Friendly: To make this ahead, complete steps 1 through 5 above; cover well and refrigerate for up to 3 days or freeze for up to 3 months before baking. (If you freeze it, thaw it overnight in the fridge before baking.)

From anediblemosaic.com