Thanksgiving is over, the excitement is dwindling down, and our tummies are slowly returning to normal size. The holiday may be done, but when I open the fridge, there it is staring at me: the turkey. Don’t get me wrong, I love Thanksgiving food. I love a good repeat meal of stuffing and mashed potatoes, but there is only so much I can take.
Leftovers in our family is a growing art. I’ve seen mighty creative sandwiches and some darn good meat pies. This year, as we are digging our heels into the Austin ground, I’ve decided to add a little Texas twist into the mix. Tex-Mex anyone?
Enchiladas are one of my favorite Mexican dishes. Cheese, chicken, I love them anyway I can get them. So, why not make them with turkey? You’d be surprised what a little spice and salsa can do to that pile of leftovers. They’re totally delicious, easy to make and they put the fun back into turkey. Plus, the kids love them, too!
- 3 tablespoons plus 1/2 cup vegetable oil
- 1 3/4 cups finely chopped onions
- 1 28-ounce can enchilada sauce
- 5 plum tomatoes, finely chopped
- 1 1/2 teaspoons finely chopped canned chipotle chilies*
- 1 cup chopped fresh cilantro
- 3 cups coarsely shredded cooked turkey
- 2 cups grated Monterey Jack cheese
- 3/4 cup sour cream
- 12 5- to 6-inch corn tortillas
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
Try this at home and show me what you got! Post your pics on Instagram and tag me @jessicaduckwife so I can see you!
Do you have any delicious recipes for Thanksgiving left-overs? Drop a comment below, I’ll be reading every single one!
Photo by Epicurious.com