Anyway, my son took home the two turkey carcasses to make soup with and we divided up the left over turkey with each of the families. We ended up with about a little over a pound of turkey meat. After eating turkey sandwiches Monday and Tuesday on the leftover dinner rolls, I decided to make Turkey Enchiladas with what was left of the turkey meat (just under a pound).
I wanted something that had a lot of other flavors to it - because, frankly, I don't like leftover turkey. I can't explain why, I just don't like the flavor. I like cooked turkey fresh out of the oven. I'm OK with turkey sandwiches. But, beyond that, I don't like turkey (don't even get me started on turkey soup - can't stand the stuff).
So, here is my recipe for Turkey Enchiladas that I threw together using mostly stuff we had on hand. The only thing I had to go to the store to buy was the tortilla's.
- 1 medium onion, chopped
- 2-3 cloves garlic, finely minced (using garlic press)
- oil (a Tbl or so)
- 1 pound leftover turkey meat, chopped up
- 1 14oz can Mexican Style stewed tomatoes
- 1 4oz can of chopped green chilies
- 1 10oz can enchilada sauce
- 1 chipotle in adobo sauce, finely chopped (optional)
- 1/2 cup frozen corn
- corn tortilla's (14-16)
- cheese (cheddar, or whatever you have on hand), grated
- Saute onions and garlic in oil until soft. Mix in stewed tomatoes, chopped green chilies, chipotle in adobo sauce and corn. Add turkey, mix and heat through
- Pour enchilada sauce in a flat bowl and heat in microwave for 1 minute
- Heat tortillas in microwave to soften
- Pour a little of the enchilida sauce in the pan, enough to coat the bottom
To assembleBake at 350 degrees for about 30 minutes, until the cheese is melted and lightly toasted on top. Serve with sour cream and salsa.
- Dip a tortilla in the enchilada sauce, add meat mixture (1-2 Tbl) and some cheese, roll up and place in pan seam side down
- Repeat until all of the meat mixture is used
- Top with cheese
- I used Del Monte brand Mexican style stewed tomatoes which had surprisingly large chunks of tomato which had to be broken up into smaller pieces while cooking.
- I used Old El Paso green enchilada sauce, simply because it was what we had on hand. Any good enchilada sauce should do fine.
- I made two 8" square pans of enchilada's - we cooked one for dinner and put the other in the freezer. I suppose it would also fill an 8" x 13" pan.