Name: Stacked Enchiladas with Turkey and Chipotle Beans
Yield: Makes 4
Ingredients: 2 10-ounce cans medium-hot enchilada sauce; 1 16-ounce can refried beans, divided; 1 tablespoon chopped canned chipotle chiles*; 16 5- to 6-inch-diameter corn tortillas; 1 cup chopped green onions (about 4 large), divided; 2 cups diced cooked turkey meat (about 10 ounces), reheated, divided; 1 1/3 cups (packed) coarsely grated Monterey Jack cheese (about 5 1/2 ounces), divided; 1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided; Diced tomatoes; Diced avocado

Stacked Enchiladas with Turkey and Chipotle BeansScott Peterson

No rolling required: Here the tortillas are layered with the filling (New Mexico-style) so that each person gets a neat stack. Rewarm the turkey in broth or water in the microwave, or in a skillet on the stove.

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.