Monday, November 26, 2012

Turkey Leftovers - Enchiladas

Have you gotten the turkey leftover emails? Me too. Only they tend to go out on Black Friday and since I wasn't planning on having turkey (we didn't cook) I deleted them. Fast forward 24 hours and dinner with my parents resulted in a huge bag of turkey residing in my refrigerator. (Note: I am not complaining. In fact I am delighted and not sure which recipe to start with.)

Since I have a soy sensitivity, I cannot eat enchiladas sauces. I made it once with the canned stuff hoping it wouldn't bother me. All I can say to that experiment is, my poor, poor husband.

Anyway, I recently came across an enchilada recipe using the crock pot and salsa instead. I bought the corn especially for this recipe... two weeks ago. So today when five o'clock rolled around and I was debating what to cook for dinner, I remembered one of my turkey leftover recipes being an enchilada recipe. I had deleted the email but Gmail quickly returned it. The recipe from Real Simple uses canned sauce but I decided to improvise using what I remembered from the crock pot recipe.

Leftover Turkey Enchiladas
Makes 4 or 5 tortillas
1 c. chopped leftover turkey
1/2 c frozen organic corn
1/2 c. smoked Gouda shredded (this was in the fridge but I won't make these again without it. Yep, that good!)
1/2 c. organic cheddar cheese shredded
S+P
Tortillas
1 c. organic salsa
Taco Seasoning
Organic sour cream for serving.

1. Preheat oven to 350 degrees.
2. In a bowl, mix chopped turkey, corn, shredded Gouda, 1 Tbsp salsa, salt and pepper.
3. Divide evenly into your tortilla shells. Roll up.
4. Place rolled up tortillas into pan (I didn't grease mine but it might be easier to remove if you do.)
5. Mix taco seasoning into remaining salsa. (I poured some in as I don't use individual packets. I would guess about 1.5 Tbsp)
6. Pour salsa mixture over tortillas and top with shredded cheese.
7. Bake at 350 degrees for 25 - 30 minutes, until cheese looks done.
8. Serve warm with a side of sour cream if desired.

This was so delicious. I will definitely be making this again this week. The corn that I used was so sweet as was the smoked Gouda. My husband kept asking me if I added honey. It did taste a little like honey, in a good way, so I can't blame him. The best part? Aside from the specific type of cheese, all the ingredients were ones I keep on hand.

What are you doing with your leftover turkey?

2 comments:

  1. I made pumpkin caramel turkey chili with the breast meat, but the dark is frozen. Not sure what I am going to use it for yet...but maybe enchiladas! Thanks for linking up!

    ReplyDelete
  2. Pumpkin Caramel Turkey Chili? Where do I find that recipe?

    ReplyDelete