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“OK, so maybe this dish won't make your family falls down at your feet and worship you. But you will be secure in the knowledge that you have brought the freshest, healthiest dinner to the table. Prep time does not include making crema and tortillas.”

Ingredients Nutrition


  1. The night before.
  2. Whisk the cream and buttermilk together.
  3. Cover and set in a warm place for 8 hours.
  4. Crema may be kept in the refrigerator as long as a week.
  5. In a small bowl, mix the flour and salt.
  6. Stir in the water.
  7. The dough should be soft but not wet and should hold its shape when you pinch it.
  8. The dough will likely form a ball as you stir it.
  9. If necessary, add more flour or water, 1 tablespoon at a time, to achieve the proper consistency.
  10. Pinch off balls of dough the size of golf balls.
  11. Roll in flour to coat well.
  12. Knead each ball as you pat or roll it into a 5- to 6-inch diameter circle, one-eighth inch thick.
  13. Heat a heavy skillet or griddle.
  14. Place each tortilla in the hot pan, and cook about 3 minutes on a side, or until lightly brown and just starting to appear dry.
  15. Longer cooking will make the tortillas crisp.
  16. Wrap in a cotton towel to keep warm, or cool on a rack.
  17. Store in the refrigerator for up to one week or freeze.
  18. Next evening.
  19. Mix rice, onion, olive oil, salt, diced tomatoes and boiling water in buttered casserole.
  20. Cover and bake 1 hour at 375 degrees.
  21. In a saucepan, combine beans and water.
  22. Soak for 25 minutes.
  23. Bring to a boil.
  24. Reduce heat and simmer until tender (20 minutes).
  25. In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.
  26. Add 1/2 cup of enchilada sauce, 1/2 teaspoon cumin and salt.
  27. Remove from heat and stir in beans.
  28. Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down on top of the rice in baking dish.
  29. Combine tomatoes and remaining 1/2 cup enchilada sauce and remaining cumin.
  30. Spoon over enchiladas.
  31. Bake at for 20 minutes or until hot.
  32. Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted.
  33. Plate enchiladas with rice and top with a spoonful of crema.

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