Chipotle Turkey Enchiladas

chipotle peppers on grill For at least the past dozen years, we’ve made Chipotle Turkey Enchiladas on Thanksgiving weekend, usually for our Saturday night dinner which is about when we need a change to spicy!

Back in the beginning, making the enchiladas was super simple, sped along by a ready-made jarred chipotle enchilada sauce. All I had to do was load the corn tortillas with turkey, cheese, cilantro and sour cream, smother them in the sauce, and bake.

Then, the unthinkable happened – the sauce was no longer available. It should have been easy enough to make my own – throwing a canned chipotle in a simple enchilada sauce. I had, however, developed “convictions”, avoiding food in cans lined with the toxin BPA. Unlike the FDA which has “allowable” levels of toxins, if I know they’re in there, I don’t want any part of them. While there are some organic tomato brands that do use “NO BPA” cans, I’ve not yet been able to find any. Going without these enchiladas wasn’t an option, either, so what to do?


Beef Short Ribs

There are favorite foods from my childhood, such as Swedish Pancakes, that I hope my children will continue to make, passing along the recipe for generations yet to come.

There are other foods, like beef short ribs, that I decided would end with me. My mother was a good cook. Her marinara sauce, which gently simmered for hours to perfection, is not something I’ve successfully replicated. She made a veal “hotdish” (Midwestern roots are showing) that earned praises and cheers. But when it came to pork chops or beef short ribs, they were, at best, tedious to eat, always dry, leathery and tough. My father always graciously excused them, saying to my mother, “That’s just the nature of short ribs. Good sauce, honey!”