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Categories:
tomato sauce vegetable broth garlic chilies chili powder ground cumin salt cabbage vegetable oil Spanish onion black beans red cabbage poblano salt turkey cheese corn tortillas
Viewed: 63 - Published at: 8 years agoIngredients
- Sauce (makes enough for 8x8 pan):
- 1 1/2 cups tomato sauce
- 1 cup vegetable broth
- 4 cloves garlic, chopped
- 2 chipotle chilies in adobo sauce, chopped (very spicy - add more or less to taste)
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- salt and black pepper, to taste
- Cabbage Filling:
- 1 tbsp vegetable oil
- 1 medium Spanish onion, chopped
- 1 can black beans
- 1/2 small red cabbage, thinly sliced
- 1/4 bunch cilantro, chopped
- 1 poblano (roasted, seeded and finely chopped)
- salt and pepper, to taste
- ~ 2 cups shredded turkey
- ~ 1 cup shredded Chihuahua cheese (Mexican melting cheese - can substitute with pepper jack)
- 9 corn tortillas, cut in half
Method
- 1. Make the sauce. Combine all the sauce ingredients in a heavy-bottomed pan and simmer 30 min. Set aside.
- 2. Make the cabbage filling. Heat oil on medium, add onions and cook until soft. Add cabbage and cook until crisp-tender. Add black beans, chopped poblano, cilantro, salt and pepper and cook for another 2 minutes. Set aside.
- 3. Assemble and bake. Cover bottom of 8x8 baking pan with a thin layer of enchilada sauce. Using 6 tortilla halves, cover the bottom of the pan. Spread half the cabbage filling over the tortillas, then layer with half of the turkey and half of the cheese. Ladle some sauce over the fillings, and add another layer of tortillas. Layer with the remaining filling, turkey and cheese and add more sauce. Add a final layer of tortillas and spread with the remaining sauce. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake an additional 5 minutes.
