Had some leftover turkey, and turkey typically benefits greatly from a massive flavor infusion so I figured make enchiladas!!
Red Chile Sauce:
12 dried red chile pods, heat level is up to you
1 qt. chicken broth
Remove stems and seeds from chile pods then put in broth and bring to a boil. Simmer for half an hour until pods get rehydrated.
Add 3 garlic cloves, 1t dried oregano, 1/2 t ground cumin, s&p to taste and remove from heat. Blend with hand blender, food processor, or blender very well.
Make a roux with 2T olive oil or butter, and 2 T flour, add to chile mixture to thicken to a gravy texture.
I had probably 3 cups chopped turkey and mixed with 1/3 cup red chile sauce for the filling.
Dip corn tortillas in red chile sauce and coat well, remove and fill with turkey mixture then roll up and place in a pyrex dish. Once full top with sharp cheddar and cotija cheese, bake at 350 until cheese is well melted.
Remove from oven and top with chopped scallion and cilantro!
