Thanksgiving produces a lot things…family gatherings, football, pies, stuffing…and of course copious amounts of roasted turkey. Everyone loves a good turkey sandwich the next day, but then if you’re like most families…you start to run out of ideas of what to do with all that leftover white and dark meat. Well, here’s an idea that you’re going to love: Authentic Enchiladas with Roasted Turkey!
The sauce is a combination of roasted tomatillo and jalapeno peppers, sauteed with tomatoes, chicken stock (or…fresh made turkey stock!), and a dash of crème fraîche.
Quick fry some corn tortillas, stuff with the turkey and some of the sauce, add your favorite cheese on top…and you will be thrilled at this new way to use your Thanksgiving turkey. Awesome!
Now, watch us make this amazing Enchiladas with Roasted Turkey! You’re gonna love it!
Now, let’s make this Enchiladas with Roasted Turkey recipe!
Authentic Enchiladas with Roasted Turkey
- 2 fresh serrano chiles stemmed
- 1 fresh jalapeno pepper stemmed
- 8 to matillos husks removed and washed
- 2 28 oz can of good-quality whole tomatoes drained (San Marzano are excellent)
- 1 1/2 tablespoons of vegetable oil
- 1 medium white or yellow onion chopped
- 2 cups of turkey stock or chicken stock
- Salt & Pepper
- 1/2 cup creme fraiche or heavy whipping cream, or Mexican cream
- About 2 cups of coarsely shredded roasted turkey white and dark meat, or whatever you desire
- 2/3 cup of shredded cheese Monterrey Jack and Cheddar, or Chihuahua
- 12 corn tortillas
- A few slices of the onion for garnish
- 2 tablespoons of fresh cilantro chopped, plus a few sprigs for garnish
- MAKE THE SAUCE AND FILLING
- Roast the peppers and tomatillos on a baking sheet, about 4 inches under a very hot broiler until they're roasted (they'll be blackened and blistered in spots), about 6 minutes.
- Flip them over, and roast on the other side -about 5 more minutes...keep an eye on them, if roasting to quickly, turn down the heat, or remove from broiler
- Transfer the broiled peppers and tomatillas to your blender.
- Add the drained tomatoes and blend to a smooth puree.
- In a medium pot, or large skillet, or better yet, a Dutch oven, heat the oil over medium heat.
- Add the onion (save a couple teaspoons of the onion for final cooking) and cook, stirring often, until golden, about 7 minutes.
- Raise the heat to medium-high, and add in the tomato/pepper puree...being careful as it may splatter.
- Cook, stirring, until a little darker in coler and thickened to the consistency of heated tomato paste, about 15 minutes.
- Stir in the stock, partially cover, and simmer for another 15 minutes.
- Taste and season with salt (about a 1/2 teaspoon) and a pinch of black pepper.
- The sauce should be kind of soupy...not too thick. If it is too thick, add a little more stock.
- Stir in the cream into the sauce.
- Put the turkey in a large bowl and mix in about a cup of the sauce,
- Taste, add additional salt if needed.
- PREPARE THE ENCHILADAS
- Pre-heat the oven to 350F
- Smear about 1/4 cup of the sauce over the bottom of 4 to 6 individual serving dishes, or 1 1/2 cup to 2 cups in the bottom of a 9x13 baking dish.
- Heat the oil in a medium non-stick skillet over medium-high heat.
- When the oil is hot, using your tongs, quickly pass a corn tortilla through the oil, flipping after about 3 seconds, then flip again.
- Quickly place the cooked tortilla on a plate lined with paper towel (soaks up extra oil)
- Add the cooked tortilla in the dish, with the side pressed against the side of the individual dish, or the end of the 9/13 dish.
- Add about 2 tablespoons of the turkey mixture down the middle of the tortilla.
- Fold the sides of the tortilla over, topside, overlapping the edges.
- Repeat with this process with remaining tortillas.
- Add more of the sauce over the top of the prepared enchiladas, but don't over fill the pan with sauce.
- Sprinkle the cheese over the top, down the center.
- Sprinkle some chopped onion over the top.
- Bake until enchiladas are cooked through, and cheese on top has melted and just started to brown (about 15 minutes).
- Garnish with the rings of onion and cilantro.
- Serve at once!