Friday, December 7, 2012

Turkey Enchiladas

I apologize for all the turkey recipes.

I'm actually done with all the leftover turkey in my house, but I have this ONE LAST recipe to share with you regarding what to do with your extras from Thanksgiving. Of course, you may already be done with your turkey and that is ALL GOOD. You can definitely sub in some CHICKEN for ANY of these recipes. So please bear with me for this last post and next week we'll be on to different things like COOKIES, SOUPS and other delights.

Why am I typing in ALL CAPS for SO MANY words today? Who knows? You just do the things that feel RIGHT. Am I right?

Let's talk about these enchiladas. I got it in my mind that I was going to make turkey enchiladas even before I left for Thanksgiving weekend. I saw this recipe and feel in LOVE. Just think, a spicy sweet cranberry tomato sauce smothered over deliciously filled tortillas. Yum! However, we didn't have any leftover cranberry sauce because we DEMOLISHED it in a blink of the eye. I debated purchasing a can or just making some more, but I decided instead to adapt my go-to red sauce enchiladas to incorporate the leftover turkey. Sooo YUMMY. Totally works with CHICKEN too. ;)

Turkey Enchiladas (adapted from Annie's Eats)
1 tsp canola oil
1 medium onion, diced
1 jalapeno, diced (include however many seeds you want for your spice threshold)
2 garlic cloves, diced
2 tbsp chili powder
2 tsp ground cumin
1/2 tbsp granulated sugar
15 oz can tomato sauce
1 cup turkey stock (or vegetable broth)
1 cup grape tomatoes, quartered
1 1/2 cups chopped cooked turkey
2 cups shredded cheddar jack cheese
1/4 cup chopped fresh parsley, plus more for garnish
10 8 inch corn tortillas

Preheat oven to 400 F.

Heat the oil over medium heat in a large skillet. Add the onion and jalapeno and cook until they have softened, about 8 minutes. Add the garlic, chili powder, cumin and sugar and mix to coat the onion and pepper with the seasonings. Whisk in the tomato sauce, turkey stock and grape tomatoes. Bring to a simmer, lower the heat and cook until thickened slightly, about 5 minutes. Add the shredded turkey and mix to coat. Cook for about 5 minutes more.

Place a thin mesh strainer over a large bowl and pour the liquid into the strainer to remove all of the solids. Combine the turkey and vegetable mixture with 1/4 cup sauce, 1 cup of cheese and the chopped parsley. Mix well.

Spray a large baking pan with cooking spray.

Microwave the corn tortillas wrapped in a damp paper towel for about 1 minute so they are pliable. Add about 1/3 cup of the turkey mixture to the middle of each tortilla, roll up tightly and place in the baking pan. Pour the remaining sauce over the enchiladas. and sprinkle with the rest of the cheese.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly.

Let cool slightly before serving. Garnish with sour cream and additionally chopped parsley.

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