The idea making enchiladas with a sauce other than a traditional enchilada sauce is something I’ve, shall we say, “dabbled” in just a bit.
I mean let’s be real here. I’m a huge fan of using anything and everythinggggg when it comes to the ol’ enchi…
So when I stumbled across a recipe for cabbage stuffed enchis using a roasted red pepper soup in lieu of the classic enchi sauce, you know what hadddddd to be done!
Here’s my version, which includes creamy refried beans and lean turkey tenderloins. I love the contrast of the textures there. Oh and cheese. Of course cheese. Because what’s an enchi without gooey melty cheesy goodnesss?
You could use leftover roasted chicken. Turkey. Or even black beans if meat isn’t your thing.
I just happened to have a few turkey tenderloins in the freezer that needed using. And the refried beans really stretched how far this meat went! (you know you wanna say it… ok fine I will “twss” yea yea lol).
Poached in boiling water until cooked then shredded and seasoned with salt and pepper. Simple. Easy.
Into the roasted red pepper & tomato soup went some hot sauce…because I mean, do you know me at all??
Then assembly time. Beans. Turkey. Cheese. Repeat.
Until the enchis are snug as a bug in a rug…. please tell me you remember that one? Just me? Oh, okay.
Drizzle with the remaining sauce and you’re in enchi baking business!
A quick trip to the oven and a lil’ bit of cheese later…
Nowwwwww you’re in enchi EATIN’ business!!!
Let’s just say that I was a huge fan of using the sweet roasted red pepper soup with a hint of “zing” from the hot sauce in place of a more traditional sauce.
I really loved the flavor it added and the texture of these enchiladas was just how I like ‘em. Doughy pillowy outside with a bit of a crisped up edge surrounding a melty yet texture-filled cheesy inside.
Give this one a try, you’ll love it!
Roasted Red Pepper & Tomato Soup Enchiladas
- 5 whole wheat tortillas
- 1/2 lb cooked turkey (or chicken), shredded
- 1 cup colby jack cheese, shredded + as much as you like for topping
- 15 oz. can refried beans (I used about 2/3 can)
- 2.5 cups roasted red pepper & tomato soup
- 2 tblsp hot sauce
- 1 tblsp olive oil
1. Mix together soup and hot sauce. Add olive oil to bottom of large baking dish, spread evenly. Top with about a half cup of the sauce, spreading evenly to coat.
2. Assemble enchiladas by spreading about 1/3 cup refried beans onto each tortilla followed by about the same amount of chicken and a sprinkling of cheese. This doesn’t have to be exact, just use how much of each you like so that the tortilla is filled but not stuffed. Roll the filled tortillas and place into baking dish, seam side down.
3. Once baking dish is full, pour the remaining soup mixture on top and cover with foil. Bake at 350 F for 30 minutes. Remove foil, sprinkle on as much additional cheese as you like and bake another 10 minutes.
Allow to cool for a few minutes then serve with whatever toppings you enjoy!