The Small Town Chef

The cozy, football-weekend way to turn leftover turkey into something you actually look forward to If you’re anything like me, football weekends mean two things: a pot of something simmering on the stove and a fridge full of odds and ends from whatever food project happened earlier in the week. This recipe was born straight out of that moment—using the meat from turkey wings I simmered for stock, a couple of pantry staples, and a handful of chiles I always seem to have tucked away. The result? A ridiculously comforting pan of creamy, cheesy enchiladas layered with dried California and guajillo chiles, caramelized onions, and green chiles. It’s the kind of dish that feels like it took all afternoon, but honestly… it’s a total pantry win. Moist, flavorful, and exactly what you want when the game’s on and you need something that basically cooks itself. Ingredients (Makes about 10 enchiladas) For the sauce: 3 dried California chiles 2 dried guajillo chiles 1 cup turkey stock (plus a littl...

Smoky Chipotle Sauce Takes These Classic Enchiladas to the Next Level Welcome to The Small Town Chef, where today our focus is on the chicken enchilada. Millions of chicken enchiladas are consumed each year in the United States, making them one of our favorite Mexican dishes. That leads us to our delicious recipe: homemade Chicken Enchiladas with Chipotle Sauce! The smoky, spicy flavor of chipotle combined with roasted chicken and onion, is simply yummy. Forget the canned sauce collecting dust in your pantry, and let’s start making these mouthwatering enchiladas.   RECIPE: Chicken Enchiladas with Smokey Chipotle Sauce Ingredients: 2 boneless, skinless chicken breasts Fajita seasoning (store-bought or homemade ) ½ large onion, diced 2 cloves garlic, minced 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) 12 corn or flour tortillas Kosher or sea salt and pepper to taste Avocado oil Sour cream for garnish ¼ cup chopped cilantro for garnish For the Chipotle Sauce: 4 chipotl...