Turkey and Green Chile Enchiladas with Chocolate Ancho Sauce
Rich turkey enchiladas wrapped in flour tortillas and smothered in a complex sauce featuring fire-roasted tomatoes, ancho chiles, and a hint of chocolate. The filling combines tender shredded turkey with sour cream, cheddar cheese, and green chiles for authentic Mexican flavors. Perfect for using leftover turkey or as a hearty family dinner. The chocolate adds subtle depth to the ancho chile sauce without overwhelming the savory elements.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 cup Progresso chicken broth, from 32-oz carton
- 2 tablespoons semisweet chocolate chips
- 1 tablespoon ground ancho chileschipotle powder1/2 ratio
Adds smokiness, use less as it's spicier
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 can (28 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
- 2 cups shredded cooked turkeyrotisserie chicken1:1
Works equally well
- 1 cup sour cream
- 1 ½ cups shredded Cheddar cheese, 6 oz
- 2 cans (4 oz) Old El Paso Chopped Green Chiles, undrained
- 1 package (11 oz) Old El Paso Flour Tortillas for Burritos, 8 Count
- 1 cup shredded pepper Jack cheese, 4 oz
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Heat oil in 12-inch skillet over medium-high heat
- 3
Add onion and garlic and cook about 1 minute stirring frequently until onion is tender
- 4
Stir in chicken broth, chocolate chips, ancho chiles, cumin, salt, and crushed tomatoes
- 5
Heat to boiling then reduce heat to low and cook uncovered 15 minutes stirring occasionally
- 6
Mix turkey, sour cream, cheddar cheese, and green chiles in medium bowl
- 7
Spread about 1/2 cup turkey mixture over each tortilla
- 8
Top each with 2 tablespoons sauce then roll up tortillas
- 9
Arrange seam sides down in prepared baking dish
- 10
Pour remaining sauce over tortillas and top with pepper Jack cheese
- 11
Spray foil with cooking spray and place sprayed side down over baking dish
- 12
Bake 30 to 45 minutes until thoroughly heated
Tips
Use rotisserie chicken instead of turkey for convenience, or shred leftover holiday turkey for this recipe
The chocolate chips should melt completely into the sauce - if they don't dissolve fully, mash them with a spoon
Make enchiladas ahead by assembling without cheese topping, covering and refrigerating up to 24 hours before baking
Good to Know
Refrigerate leftovers covered up to 3 days
Assemble without pepper Jack cheese topping, cover and refrigerate up to 24 hours before baking
Serve hot with Mexican rice, refried beans, and fresh cilantro
Common Mistakes
Don't skip cooking the sauce for 15 minutes to avoid watery enchiladas
Arrange tortillas seam-side down to prevent unrolling during baking
Cover with foil to prevent cheese from over-browning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these enchiladas?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking, adding 15 minutes to cook time.
What if I don't have ancho chile powder?
Substitute with 2 teaspoons chili powder mixed with 1/2 teaspoon smoked paprika for similar earthy heat and flavor.
Can I make these spicier?
Add diced jalapeños to the filling or use hot green chiles instead of mild. You can also add cayenne pepper to the sauce.