Monday, December 5, 2011

Leftover Turkey Enchiladas

I'm not a big fan of turkey period. However, I am also not a big fan of throwing food away. Since we hosted T-give this year, and the only happy turkeys were ginormous, it is imperative that we find something edible to do with the remains. Here is one option - a slightly revised version of " The Fannie Farmer Cookbook" recipe. I suppose you really can't go wrong if you smother something in cheese. 

I would also like to note that, while I do not usually go in for canned things, it's not tomatillo season down here, so I went with canned. I also happened to have a can of peeled green chilies that I've moved at least twice now, and since the original recipe calls for just that, it seemed like a good time to use it. Finally, leftovers and canned goods. Right?

Enchiladas with Turkey and Green Sauce

1/8 - 1/4 c. peanut oil (approx.)

8 flour tortillas

2 c. shredded, cooked turkey

1/3 lb Monterey Jack cheese, grated

1/3 lb sharp cheddar cheese, grated

1/4 c. heavy cream

1/4-1/2 c. finely chopped scallions


1 15oz. can crushed tomatillos, drained

1/2 c. chopped cilantro

1 4oz. can peeled green chilies, drained and chopped

1/2 tsp. ground cumin

optional: fresh chilies, finely chopped, to taste

(serves four)

one: Preheat the oven to 375. Oil a baking dish about 13 x 9 x 2 in.

two: In a small bowl, combine tomatillos, cilantro, chilies (canned and fresh, if using), cumin and salt to taste. Set aside.

three: Heat about 1/2 tbsp oil in a skillet. Put each tortilla into the hot oil for a few seconds, turning it over as it softens. Add more oil as needed. Stack the tortillas in a pan.

four: Put some turkey, cheese, 1 tbsp cream, sprinkling of scallions and salt to taste down the center of each tortilla. Roll them loosely and place them in the baking dish - it will be a tight fit.

five: Cover the baking dish with tinfoil and bake for 20 min. At this point, take the dish from the oven, uncover and spread the sauce evenly over the top of the enchiladas. Recover and bake for another 10 - 15 min - until the cheese melts and begins to bubble.


note: you may need to adjust the cumin, as I eyeballed this one when I was making it. 

No comments:

Post a Comment