A mother-daughter conversation on food and cooking (mostly)

Sunday, December 7, 2008

Smoked Turkey, Black Bean, and Sweet Potato Enchiladas

Lawson and I invented this dish several years ago after Thanksgiving, and now we make it every year. It's a product of our particular Thanksgiving, which usually involves a turkey smoked by Lawson's brother; we always have a bag full of leftover smoked turkey meat.

We call it Signature Dish. I take no pictures of it because it is a casserole. Instead, here are pictures of the cat trying to help me fix my speaker cabinet:

***Signature Dish***
First, you have to make a batch of classic Southwestern red chile sauce.

At the same time, you have to roast two whole sweet potatoes at 400 degrees until they soften and collapse a bit.

Then you compile the following:

Layer 1
black beans
roasted sweet potatoes, peels removed and innards gently sliced

Layer 2
a few cups smoked turkey meat
a cup of sour cream
several green onions, chopped

You will also need:
corn tortillas
a little bit of cheese for the top

Get out a pan, grease it lightly with olive oil, and pour some sauce in the bottom. Add a layer of corn tortillas. Add more sauce. Then add the beans and the sweet potatoes, evenly distributing them. More tortillas. More sauce. Then carefully spread/dab the turkey filling on for the second layer. More tortillas. More sauce. Sprinkle cheese on top.

Here, I made you a picture. s=sauce, t=tortilla, c=cheese.


It's more than the sum of its parts, this dish. We actually smoked a chicken once just so we could make it.

If I were trying to be fancy, I might make individual plates of stacked enchiladas, New Mexican style, but it's so good left over that I prefer to make a big cafeteria-looking pan full.

1 comment:

Kris said...

I hope we can make this dish together in January. It sounds perfect.