Convection Baked Turkey Enchiladas

An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. Once prepared, the filling is rolled in tortillas and topped with more enchilada sauce and shredded cheese, then the casserole is heated in the oven.

Since enchiladas freeze well, you can make one large casserole or portion them into several small containers to have on hand for later.

INGREDIENTS

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeno pepper, finely chopped

1 tsp ground cumin powder

1 15-oz can black beans

1 28-oz can of enchilada sauce

3 cups chopped cooked turkey

¼ cup chopped cilantro (optional)

1 cup shredded asadero or cheddar cheese

1 cup shredded Monterey Jack cheese

Cotija cheese for garnish (optional)

10 - 12 corn tortillas

PREPARATION

Heat the oven to 350°F/175°C in the Convection Bake mode.

Spread about ⅔ cup of the enchilada sauce in the bottom of a 9x13 casserole pan and set aside.

Heat a medium-sized pan over moderate heat. When the pan has heated, add the oil and onions and sauté over moderate heat until softened. Stir in the garlic, jalapenos, and cumin and cook for a few minutes, taking care not to burn the garlic. Stir in the black beans and about 1 cup of the enchilada sauce and bring to a gentle simmer. Stir in the turkey and cook for a few minutes to combine. Remove the pan from the heat, then stir in ½ cup of each of the cheeses and half of the cilantro.

To assemble the enchiladas, add approximately 1 tablespoon of enchilada sauce down the center of a tortilla, add about 2 tablespoons of the cooked mixture, and roll up the tortilla, tucking in the sides to make a neat packet. Place in the prepared pan and repeat until the pan is full.

Spread the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese.

Bake the pan uncovered for 30 minutes, until it bubbles.  If the pan is very full, place it on a rimmed baking sheet to prevent the mixture from spilling over.  Garnish with the remaining fresh cilantro and cotija cheese before serving.

Serves 6 - 8

Note: For best results, shred the cheese by hand from a block, and combining the two cheeses prior to use will ensure even distribution.