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Finest manner to make use of up your leftover vacation turkey (or rooster!). A crowd-pleaser for youths + grown ups!
All of us love a leftover turkey slider. However have we had leftover Thanksgiving turkey enchiladas full of melted cheddar cheese each inside and on high? As a result of I feel we’ve simply taken vacation leftovers to the following stage. I imply, is that this a cause to make a Thanksgiving turkey? Perhaps, possibly so.
I significantly love this recipe as a result of you need to use up all of the leftover turkey (or leftover rotisserie rooster for those who’re making this 12 months spherical) with out it really tasting like leftovers. It’s actually simply pleasant tacky enchiladas and you’ll customise it to what you have got available – including in black beans, corn, mushrooms or another veggies you may need mendacity round.
ideas and tips for fulfillment
- Save all of your turkey leftovers. Darkish meat, chicken, reserve it all! This can be a nice recipe to repurpose all these vacation leftovers. Don’t have any turkey leftover? Shredded rotisserie rooster will even work so properly right here.
- Soften the tortillas. Heat the tortillas first so they’re simpler to roll. Wrap the tortillas in a moist paper towel and microwave for about 30 seconds. You may as well fry the tortillas, in batches, in somewhat little bit of oil (about 1 tablespoon vegetable oil) till crispy however pliable.
- Make it spicy. In the event you favor somewhat bit of warmth, diced jalapeno is a superb addition along with your onion and bell pepper.
- Don’t overstuff. Measurement issues! Overstuffing could sound like a good suggestion for the reason that filling is one of the best half, however this may end up in ripped tortilla and overspill.
- Broil for crispy edges. Love these crispy edges? Broil (elective step) the enchiladas for a couple of minutes, watching fastidiously, till effervescent and crisped.
what to serve with enchiladas
Leftover Thanksgiving Turkey Enchiladas: Incessantly Requested Questions
Canned enchilada sauce is such an excellent shortcut however when you’ve got the time, right here is our favourite recipe for a straightforward do-it-yourself crimson enchilada sauce – it makes all of the distinction!
Completely! You should utilize corn or flour, it actually simply is determined by private choice. Corn tortillas are historically used for enchiladas as they keep their construction somewhat extra (much less cracking and tearing when rolled) however both choice will work nice right here.
Any form of leftover rooster (shredded or diced) works properly right here.
Candy potato, mushrooms, zucchini and cauliflower are all nice choices.
We love Cheddar however Mexican mix, Colby Jack, Pepper Jack and Monterey Jack can be used.
Sure! Enchiladas is a superb dish to make forward of time and assemble the evening earlier than, letting it come to room temperature for about half-hour previous to baking.
- 2 â…“ cups crimson enchilada sauce, divided
- 1 tablespoon vegetable oil
- 1 medium candy onion, diced
- 1 crimson bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons chili powder
- 1 teaspoon floor cumin
- 1 teaspoon dried oregano
- 4 cups coarsely shredded turkey or rotisserie rooster
- 1 (4-ounce) can diced inexperienced chiles
- â…“ cup chopped recent cilantro leaves
- 2 cups shredded sharp cheddar cheese, divided
- Kosher salt and freshly floor black pepper, to style
- 12 5-inch corn tortillas, warmed
- ¼ cup diced crimson onion
- ¼ cup crumbled cotija cheese
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Preheat oven to 375 levels F. Flippantly oil a 9 x 13 baking dish or coat with nonstick spray. Unfold 1/3 cup enchilada sauce onto the underside of the baking dish.
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Warmth vegetable oil in a giant forged iron skillet over medium warmth. Add onion and bell pepper, and prepare dinner, stirring ceaselessly, till tender, about 3-4 minutes.
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Stir in garlic, chili powder, cumin and oregano till aromatic, about 1 minute. Take away from warmth.
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Stir in turkey or rooster, inexperienced chiles, 1/2 cup enchilada sauce and cilantro. Stir in 3/4 cup cheese; season with salt and pepper, to style.
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To assemble the enchiladas, lay tortilla on a flat floor and spoon 1/2-3/4 cups of the turkey combination within the middle. Roll the tortilla and place seam aspect down onto ready baking dish. Repeat with remaining tortillas and turkey combination.
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High with remaining enchilada sauce and remaining cheese.
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Place into oven and bake till bubbly, about 35-40 minutes.
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Serve instantly, sprinkled with crimson onion and cotija cheese.
