Call me crazy, but leftovers are crawling up my list of why I love Thanksgiving–they’re right up there with spontaneous touch football games and the dessert table!
This year I made sure I bought a turkey that was big enough to have the leftovers I love so much. While turkey-cranberry-and-mayo sandwiches hit the spot the day after, I’m opting for lighter turkey fare today.
Try this simple and flavorful recipe for Turkey Enchiladas. My daughter Prentiss loves the melted cheese so much, she doesn’t notice the healthy turkey tucked in there! Any turkey you have now will be gobbled up in no time…
1 24-ounce container diced tomatoes
1 cup chicken stock
4 garlic cloves
1.5 cup cilantro
1 chipotle pepper in adobe sauce, seeds removed
1 lime, juiced
4 cups cheddar cheese
4 cups shredded turkey
1 onion, diced
1. Preheat oven to 350 degrees.
2. In medium saucepan, simmer the tomatoes, chicken stock and garlic cloves until slightly thickened- about 20 minutes.
3. Transfer the tomato mixture to a blender and puree, then add 1 cup of cilantro, chipotle and lime juice. Transfer 1 cup of enchilada sauce to a large bowl and set the rest aside.
4. Between damp paper towels, microwave the tortillas for about 30 seconds, until warmed.
5. Dip each tortilla in the bowl with the enchilada sauce. Divide the turkey and onions among the tortillas and fill one tortilla with turkey and onions, 1/4 cup cheddar cheese, and a tablespoon of the reserved enchilada sauce. Then roll up and place in a baking dish large enough to hold all 6 enchiladas in a single layer. Repeat with each of the remaining tortillas.
6. Top the enchiladas with the remaining sauce and then the remaining cheese. Bake 20 minutes, or until cheese is bubbly and enchiladas are heated through.
7. Garnish with the remaining 1/2 cup of cilantro and serve.
Looking for more ways to use your leftover turkey? Watch this clip from Good Morning America Health for three more easy and tasty turkey recipes from the Katie Brown kitchen!