Thanksgiving Smoked Turkey Enchiladas
Ingredients
- 1 or 2 turkey tenderloins or 1 breast (enough to yield ~ 2 ½ cups smoked turkey, shredded or chopped into bite-sized pieces after smoking)
- 1 can Progresso Cream of Mushroom Soup
- 1 T Chicken bouillon powder
- 1 pt sour cream (plus more for garnish)
- 1 small package baby bella mushrooms, sliced thin
- 2 or 3 large poblano peppers
- canola or avocado oil
- 1 small can (~ 3 oz) black olives, sliced
- 1 small can (~ 3 oz) black olives, diced
- 2 tsp Big Poppa’s Jalapeno Seasoned Salt, to taste
- 2 tsp 2 Gringos Chupacabra Chop Haus Blend seasoning
- 2 tsp Head Country High Plains Heat seasoning
- liberal dose of black pepper, fine grind, to taste
- 12-16 white corn tortillas
- 2 c shredded pepper jack cheese, plus more for garnish
- 1 bunch of green onions, sliced thin
Equipment & Fuel
Directions
- If starting from scratch, liberally season turkey breast or turkey tenderloins (we prefer Chop Haus Blend and a layer of Head Country High Plains Heat seasoning) and smoke at 350F with Royal Oak Natural Lump Charcoal until done. Let rest and then proceed with this recipe.
- Shred or chop ~ 2 ½ c of smoked turkey. Set aside.
- Convert your grill to direct grilling mode. Place GrillGrates over the charcoal box and heat until grate surface is ~ 450F.
- Wipe poblano peppers with canola or avocado oil and place on the grates. Turn every few minutes until peppers are charred and smoky. Remove peppers, place into a small paper bag, and securely close the bag so that the peppers will steam. Set aside.
- Heat a large cast iron skillet and pour in the sliced mushrooms. Dry roast, sprinkling liberally with Chop Haus Blend halfway thru cooking. Roast until caramelized, stirring every few minutes.
- Meanwhile, remove the stems and seeds of the smoked poblano peppers. Chop into bite sized pieces.
- Once the mushrooms have caramelized, add the mushroom soup, bouillon, smoked poblano peppers, black olives, half of the cheese, pint of sour cream, and liberally season with the Jalapeno seasoning and black pepper. Stir well. Convert the GS to smoking mode. Smoke the filling for approx. 30 minutes, until it is warmed thru and creamy. Remove from the smoker.
- With the GrillGrates or Griddle directly over the charcoal box of the GS (direct grilling mode), lightly grill the corn tortillas on both sides. When flipped, sprinkle with grated cheese and leave on the grill until the cheese has melted.
- If serving as “Tacoladas”, place a tortilla onto a plate, spoon a liberal amount of the enchilada filling along the center, and roll up. Repeat. (If serving as enchiladas, transfer to a baking dish and repeat until the dish is full, and then pour remaining filling mixture over the top, top with grated cheese, and return to the smoker until ready to serve.) Garnish with additional sour cream (thinned with milk to drizzle), chopped black olives, and sliced green onions. Serve with your favorite margarita and a tossed salad to cut the richness of this dish. Enjoy!
