Ingredients
For the Filling:
-
1 tablespoon olive oil
-
1 large onion, diced
-
1 teaspoon salt, divided
-
2 poblano peppers, diced
-
1 red bell pepper, diced
-
2 teaspoons ground cumin
-
1 teaspoon freshly ground black pepper
-
1 teaspoon dried oregano
-
1 (7 ounce) can chipotle peppers in adobo sauce
-
3 cups diced cooked turkey, or more to taste
-
1 (8 ounce) package shredded sharp Cheddar cheese, divided
-
1 (15.5 ounce) jar red enchilada sauce
-
1 ½ cups chicken broth
For the Topping:
-
1 ¼ cups cornmeal
-
¾ cup self-rising flour
-
2 tablespoons white sugar
-
1 teaspoon kosher salt
-
1 ½ cups milk
-
2 large eggs
Directions
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.
-
Stir turkey and 1/2 Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.
-
Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; ladle over turkey filling. Scatter remaining 1/2 Cheddar cheese on top.
-
Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
![]()
Chef's Notes:
You can substitute any other meat and/or vegetable for the turkey and it should work just as well.
If you don't have self-rising flour, you can use 3/4 cup all-purpose flour sifted with 1 teaspoon baking powder and 1/2 teaspoon fine table salt.
Nutrition Facts (per serving)
| 455 | Calories |
| 18g | Fat |
| 41g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 455 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 8g | 41% |
| Cholesterol 121mg | 40% |
| Sodium 1404mg | 61% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 4g | 15% |
| Total Sugars 8g | |
| Protein 30g | 60% |
| Vitamin C 42mg | 47% |
| Calcium 346mg | 27% |
| Iron 4mg | 23% |
| Potassium 598mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
