Thanksgiving Leftovers — Turkey Enchiladas
My husband took over the kitchen last night and for that, I was truly grateful! For you see, my husband is a trained chef. He no longer chefs but the skill and artistry are alive and well, hibernating on his eternal couch watching a replays of the first season of Top Chef. They occasionally rear their talented heads, roll up their sleeves and get busy, never missing a whipped egg.
So, the enchiladas. They were stuffed with turkey meat of course, but the addition of sweet potatoes, mushrooms, zucchini and scallions made them nothing like your college roommate's ethic grandmother's enchiladas.
Here's the recipe from what I gather. Matt, of course, created and concocted it all in his head, but I was able to get the pertinent details from him.
Post-Thanksgiving Turkey Enchiladas
INGREDIENTS
METHOD
Sauté all of the vegetables in a little bit of olive oil or cooking spray until tender. Then add turkey stock. Cook for a few more minutes. Add a bit of corn starch to thicken mixture. Add left over turkey and about half of the can of enchilada sauce. Add a bit of the shredded cheese, about 1/4 -1/2 cup.
Filling should be somewhat thick. If it's too runny, try cooking it down a bit longer or extracting some of the liquid. You can add the liquid to the enchilada sauce that you will top the enchiladas with if that's the case.
Stuff the soft tortillas with the filling, roll them up and place them seam side down in a baking dish. Top with remaining enchilada sauce and then with cheese. Bake for 20 minutes at 400 degrees. Then put the oven on broil until the cheese bubbles and turns slightly brown.
Let cool (rest) for a bit and then divie up and serve! YUM!
Here's my honey:
And here're my enchilada's. Sorry that this pic turned out a little yellow. They really were so delish that he's making them again this week! Yah!(as Oliver likes to say now.) I can't wait!
So, the enchiladas. They were stuffed with turkey meat of course, but the addition of sweet potatoes, mushrooms, zucchini and scallions made them nothing like your college roommate's ethic grandmother's enchiladas.
Here's the recipe from what I gather. Matt, of course, created and concocted it all in his head, but I was able to get the pertinent details from him.
Post-Thanksgiving Turkey Enchiladas
INGREDIENTS
- Left-over Thanksgiving turkey meat (we used one leg of an 17 lb turkey)
- 1 yellow onion diced
- 2-3 med scallions, sliced
- 8 oz package of mushrooms, diced
- 1 sweet potato, diced
- 1 medium zucchini, diced
- 1 poblano pepper
- 1 jalepeno pepper
- 2 cups turkey stock
- 1 tsp potato starch or corn starch
- 1 package medium tortillas (flour)
- 1 can red enchilada sauce
- 2 cups shredded cheddar cheese (or packages of mexican shredded)
METHOD
Sauté all of the vegetables in a little bit of olive oil or cooking spray until tender. Then add turkey stock. Cook for a few more minutes. Add a bit of corn starch to thicken mixture. Add left over turkey and about half of the can of enchilada sauce. Add a bit of the shredded cheese, about 1/4 -1/2 cup.
Filling should be somewhat thick. If it's too runny, try cooking it down a bit longer or extracting some of the liquid. You can add the liquid to the enchilada sauce that you will top the enchiladas with if that's the case.
Stuff the soft tortillas with the filling, roll them up and place them seam side down in a baking dish. Top with remaining enchilada sauce and then with cheese. Bake for 20 minutes at 400 degrees. Then put the oven on broil until the cheese bubbles and turns slightly brown.
Let cool (rest) for a bit and then divie up and serve! YUM!
Here's my honey:
And here're my enchilada's. Sorry that this pic turned out a little yellow. They really were so delish that he's making them again this week! Yah!(as Oliver likes to say now.) I can't wait!