It wouldn’t be Thanksgiving without my posting one “Thanksgiving Leftover’s” post, so here is one of my favorites: Turkey Enchiladas.
You’ll note that I use canned enchilada sauce in this dish, but I figure since we have been cooking our hearts out for the last week, it’s OK to take a short-cut. This time of year more than any other, short-cuts rule!
Enjoy the last tastes of my favorite holiday before we turn our focus on to Christmas!
- 1 cup mild salsa
- 20 ounces canned red enchilada sauce
- 1 teaspoon chopped chipotle chili in adobo sauce (or more if you like it spicy)
- ½ cup chopped fresh cilantro, plus more for garnish
- 8 ounces cream cheese, softened to room temperature
- ½ cup sour cream
- 6 cups shredded cooked turkey (white meat, dark meat, or a combination of both)
- ½ teaspoon salt
- 8 ounces grated Pepper Jack cheese
- 6 large flour tortillas
Preheat oven to 350⁰.
In a small saucepan, combine the salsa, enchilada sauce, and chipotle chili; simmer together over medium heat for 15 minutes. Remove from heat and stir in the cilantro. Set aside.
In a large bowl, combine the softened cream cheese and sour cream until well mixed. Add ½ cup of the enchilada sauce and salt; stir to combine. Add the cooked turkey and stir until the turkey is nicely coated.
Cover the bottom of a 13x9x2-inch baking dish with a thin coat of the enchilada sauce.
Spoon 1 cup of the turkey mixture into the center of each tortilla and spread the mixture across the center of the tortilla. Sprinkle with cheese, and fold the tortilla over to cover the filling; roll the tortilla to enclose the filling and place each tortilla side-by-side, seam-side down in the baking dish. Cover the tortillas with the remaining enchilada sauce and sprinkle with remaining cheese.
Cover the baking dish with aluminum foil and bake the enchiladas 15 minutes. Uncover and continue baking for another 10 minutes, until the enchiladas are completely heated through and the sauce is bubbling.
Sprinkle the enchiladas with extra cilantro and serve hot. (These are great served over rice with black beans on the side.)
- 2 cups vanilla bean ice cream
- 7 Oreo cookies
- 1 tsp vanilla extract
- Optional: Extra Oreo cookies for garnish