The Dish: Ashmont Grill -- Turkey enchilada casserole
The Dish Archive: The Dish: Ashmont Grill -- Turkey enchilada casserole
The Restaurant: Ashmont Grill
The Chef: Chris Douglass
The Dish: Turkey enchilada casserole
Turkey Enchilada Casserole
4 tablespoon grapeseed oil (or other light vegetable oil)
1 package fresh corn tortillas (or make your own with Maseca corn flour)
1 pound leftover cooked turkey meat
1 jar of your favorite salsa; green or red, spicy or mild (or best of all make your own)
Salt and pepper
1 pound Monterey Jack cheese, grated
½ cup Sour Cream
Small bunch Cilantro sprigs, washed
Preheat oven to 375 degrees. In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
Mix together the turkey and ¾ of the salsa reserving the remaining ¼ for the bottom and top. I like to use a cast iron skillet but any medium casserole dish will work. Take a couple of spoonfuls of salsa and spread over the bottom of the pan. Arrange fried tortillas evenly to form a layer covering the pan. Spread about a 1/3 of the turkey mix over the tortilla layer. Sprinkle ¼ of the grated cheese over the turkey. Continue layering finishing with a layer of tortillas topped with salsa and finally with cheese. Place in oven and bake for about 30 minutes until hot throughout and cheese is lightly browned.
Garnish with sour cream and cilantro.
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