Believe it or not, I’m still defrosting turkey from Thanksgiving and incorporating it into our recipes about every other week (we had an obscenely large bird). One of the things that I’ve made several times since the annual turkey glutton fest are these Turkey Enchiladas (recipe courtesy of my mother via the Ladies’ Home Journal). They take about an hour beginning to end (20 minutes of prep time), so I tend to make these on a Sunday and then serve up the leftovers on Monday. Here’s the super simple recipe:
2 cups shredded, cooked turkey
1 14 oz. can diced tomatoes
1 15. oz. can black beans
3/4 cup shredded Monterrey Jack cheese
1/2 cups salsa (whatever you have on hand)
1/2 cup light sour cream
3 scallions, sliced
1/3 cup chopped fresh cilantro (I’ve subbed 1 1/2 Tbs. of the dried stuff before)
1 tsp. ground cumin
8 flour tortillas
1 tsp. hot sauce
salt and pepper to taste
First, heat your oven to 375 degrees and lightly grease a baking dish with cooking spray. In a large bowl, stir together your turkey, half the can of tomatoes, beans, 1/2 cup of salsa, 1/2 cup cheese, sour cream, cilantro, cumin, salt and pepper. Mix it together until it’s well blended and then spoon about 2/3 cup of filling onto each tortilla.
Roll the tortilla up and place it seam side down in the baking dish. Once you have all of the tortillas rolled, it’s time to make your sauce. In a separate bowl, stir together the remaining tomatoes, salsa and hot sauce. Spoon the sauce over the enchiladas, cover the dish with foil and bake it for about 30 minutes.
Take off the foil, add the last of the cheese and bake it for another 5-10 minutes, or until your cheese is melted. You can garnish the finished product with cilantro and scallions and congratulate yourself on a job well done. Then, move out of the way of the baking dish and allow your family to devour this with relish (make sure you snagged an enchilada or two for yourself in advance). Enjoy!