The Great After-Thanksgiving Turkey Enchiladas |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of and Bon Appetit November 1998. Ingredients:
3 tablespoons vegetable oil |
1/2 cup vegetable oil |
1 3/4 cups onions, finely chopped |
28 ounces enchilada sauce |
5 plum tomatoes, finely chopped |
1 1/2 teaspoons chipotle chiles, finely chopped |
1 cup cilantro, chopped |
3 cups turkey (coarsely shredded and cooked) |
2 cups monterey jack cheese, grated |
3/4 cup sour cream |
12 corn tortillas (5 to 6 inch) |
Directions:
1. Heat 3 tablespoons oil in a large saucepan over medium heat.
2. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
3. Add enchilada sauce, tomatoes, and chipotles.
4. Cover and simmer for 20 minutes, stirring often.
5. Remove from heat.
6. Stir in 1/2 cup cilantro.
7. Season sauce with salt and pepper.
8. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
9. Season with salt and pepper.
10. Preheat oven to 350.
11. Heat 1/2 cup vegetable oil in medium skillet over medium heat.
12. Cook 1 tortilla until pliable, about 20 seconds per side.
13. Drain on paper towels.
14. Repeat with remaining tortillas.
15. Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
16. Spoon 1/4 cup turkey mixture in center of each tortilla.
17. Roll up tortillas.
18. Arrange seam side down in dish.
19. Spoon 2 1/2 cups sauce over enchiladas.
20. Sprinkle with 1/2 cup cheese.
21. Bake enchiladas until heated through, about 30 minutes.
22. Rewarm remaining sauce in saucepan over medium-low heat.
23. Transfer to sauceboat.
24. Serve enchiladas, passing sauce separately.
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