Turkey Enchiladas Dijon




1 carrot, rough chop

2 Stalks celery, rough chop

1 Small onion, rough chop

1 bay leaf

3 Sprigs fresh parsley

1 tsp dried thyme leaves

3 Whole cloves

1 tsp black peppercorns

1 tsp Kosher salt

3 tbsp olive oil

1 c small diced onion

2 tbsp cocoa powder

1 tbsp chili powder

1-1/2 tsp dried leaf oregano

3 tbsp red wine vinegar

9 garlic cloves, halved

2 tbsp diced green chilies

1 c sugar

2 qt canned whole tomatoes, drained

9 oz Dijon mustard

24 (6-Inch) corn tortillas, warmed

1-1/2 lbs red and green bell pepper slices, cut 1/2 X 4-inch strips

1-1/2 lbs Monterey Jack cheese, shredded

Sour cream As needed

Red onion, finely diced As needed

Chopped cilantro As needed




Remove breast meat from turkey rib cage with a sharp boning knife.

Cut bones into several pieces and place in stockpot. Add 6 cups cold water and bring to boil. Skim off foam. Add carrot, celery, onion, bay leaf, parsley, thyme, cloves, peppercorns and salt. Return to boil; reduce heat and simmer, covered, for 20 minutes.

Add turkey breast to simmering liquid, skin side up. Poach, covered, in barely simmering liquid until the internal temperature reaches 165 degrees F. Remove breast from stock and let rest for 30 minutes before slicing. Remove and discard skin from breast. Shred turkey breast. Cover and chill.

(Can be made up to 1 day in advance. Cool, cover and refrigerate.)


Heat 3 tablespoons oil over medium heat. Sauté 1 cup diced onion in hot oil until translucent.

Add cocoa powder, chili powder, oregano, vinegar, garlic, green chilies and sugar. Simmer for 1 to 2 minutes.

Add tomatoes and simmer 30 minutes, until thickened. Stir in Dijon mustard and turkey. Hold warm for service.


Per portion order: Top two tortillas with 2 ounces turkey filling. Fold in sides and top each with 1 ounce bell pepper strips and cheese. Place under the broiler to melt cheese.

Garnish with sour cream, red onion and chopped cilantro.