I LOVE Thanksgiving leftovers. LOVE LOVE LOVE. But…by Sunday…everyone around here is ready for something else to eat. I stumbled upon this recipe about eight years ago–the same year I found the recipe for the to-die-for pumpkin cheesecake (any of you try it?!) that I linked last week. This has been an official part of our rotation since then, and I usually use a rotisserie chicken for the meat. But, since it was originally published as an after-Thanksgiving recipe to use up all that turkey, I thought it would be PERFECT to share today! Even my caroline gobbles up her “enchil-la-da-das.” :) How cute is a two year old’s speech?! Seriously!
Green Chile Turkey Enchiladas
Found HERE
Yield: 8 servings.
Ingredients
- 1 cup sour cream ranch dip (I usually use the whole tub)
- 2 TBSP flour
- 2 cups cups diced cooked turkey (I usually use the dark meat from Thanksgiving, since we won’t eat it otherwise)
- 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz) (& I tend to use more…)
- 1 can (4.5 oz) chopped green chiles, undrained (my hubby sometimes requests jalapeños too)
- 1 can (10 oz) mild enchilada sauce (we like ours saucy, so I always buy the monster sized can, pictured)
-
8 to 12 (8 inch) flour tortillas (we LOVE the TortillaLand of bake yourself tortillas found in the freezer section at Costco!)
-
Chopped tomatoes, chopped avocado and shredded lettuce, if desired
Preparation
- Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
- Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
- Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce. (I never have enough time to let them bake this long. They taste totally fine at 15 minutes with foil, 10 minutes without.)
& the visual… ;) It sure is getting dark earlier, so the images are not as pretty as I’d like them…I had to turn the lights on.
1- forgot to add the can of enchilada sauce to the picture! oops!
2-my current favorite kitchen tool: a NordicWare double burner grill to stove griddle pan! I found it at Costco and I use it almost every day–grilled cheese, quesadillas, pancakes…so much more efficient than a pan on the stove! & those are the bake yourself tortillas. I freeze half the Tortilla Land bag & use them as we need them. We eat a lot of tortillas around here. The company also makes excellent whole wheat “chipati” (also found in the frozen food section of Costco) that is great for dipping in curry.
3- your mixture for inside the enchiladas.
4-we have a plethora of Mexican food options here in South Texas, but this is the BIG can of enchilada sauce. I don’t use the whole thing, but one little can is never enough for our taste.
5- I like to poke holes in the top to pour the sauce. I pour it in the tortilla like this too–makes it really easy when building each enchilada.
6- Do not forget the cooking spray in the pan! I spray, then add sauce, then the enchiladas. I usually use a 9×13 glass baking dish, but it is full of stuffing. ;)
Happy cooking!!! :) Got a favorite Thanksgiving recipe to share? I’ve got plenty of turkey that needs to be used up & could use some suggestions!!
