A great way to put leftovers to use.
Usually when our family makesenchiladas, we use corn tortillas.
But there’s something about turkey that I think just lends itself to a flour tortilla enchilada.
Elise Bauer
Maybe it’s just years of eating leftover turkey,reheated in its own gravy and served with bread.
In any case, if you are looking for something to make with yourturkey leftovers, consider these enchiladas.
Garnishes for Turkey Enchiladas
Essential to properly enjoying enchiladas is of course the garnishes!
Elise Bauer
Avocado, onions, and cilantro for starters.
This is certainly an option; I could go either way.
If you’re baking them first, let them cool, then wrap well in foil.
Elise Bauer
Freeze up to 3 months.
No need to defrost frozen enchiladas.
you’ve got the option to also defrost the enchiladas overnight in the fridge.
Elise Bauer
What Is Chili Powder, and How Much to Use in This Recipe?
The potency of your chili powder will depend on the brand you’re using.
you’ve got the option to also use sweet paprika for some or all of the chili powder.
Elise Bauer
Feel free to substitute cooked chicken meat instead of the cooked turkey.
Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed saute pan).
Add the spices and cook for a minute or two, until fragrant.
Elise Bauer
Slowly whisk in the stock, until smooth.
Let come to a simmer, and cook for a minute.
Then, remove from heat, cover, and set aside.
Heat olive oil in a saute pan over medium heat.
Add the chopped onion and jalapenos and cook until the onions are translucent, about 3 to 4 minutes.
Add the garlic and cook a minute more.
Place onion mixture in a medium mixing bowl.
Add 1 to 2 teaspoons of salt, or more to taste.
Preheat the oven to 350F.
Heat the pan with the enchilada sauce on medium heat.
Working one at a time, dip the flour tortillas in the sauce to coat them on both sides.
If the sauce is too thick, thin it with a little water.
Roll up the tortilla around the filling and place it in the casserole dish.
Continue to roll up the rest of your tortillas until they fill the casserole dish.
Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese.
Sprinkle with a little more lime or lemon juice before serving.