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?