The Great After-Thanksgiving Turkey Enchiladas
A delicious way to transform leftover Thanksgiving turkey into Mexican-inspired enchiladas with a spicy chipotle sauce, Monterey Jack cheese, and fresh cilantro. These enchiladas are smothered in a homemade sauce and baked until hot and bubbly.
Ingredients
- •3 tablespoons vegetable oil
- •1¾ cups onions
- •1 can enchilada sauce
- •5 whole plum tomatoes
- •1½ teaspoons chipotle chilies
- •1 cup fresh cilantro
- •3 cups cooked turkey
- •2 cups Monterey Jack cheese
- •¾ cup sour cream
- •12 whole corn tortillas
- •note
- •note
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
10 min
- 3.
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.
30 min
- 4.
Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
5 min
