As an experienced blogger (I’ve been blogging here for four years!), I think more about the timing of topics when posting now. I didn’t used to. When I first started, I wrote about what I wanted to, no matter when it was. After all, I can’t be the only one who still makes some Christmas treats a few days after Christmas. Right? But honestly, although writing after-the-fact recipe posts about seasonal items might help some people, it really helps more people if I post earlier so that it can benefit the maximum number of people.
It was with that thought that I wondered if I should save this post for closer to Christmas or even next Thanksgiving. But these enchiladas were really good. I love enchiladas but absolutely hate the canned enchiladas sauce. If you’ve never had enchiladas with homemade sauce (which is super easy to make!), then you are totally missing out. I swear. Anyway, I hope you don’t mind this leftovers recipe, even though Thanksgiving was a full week ago.
Speaking of which, surprisingly, I ended up without an excess of leftovers this Thanksgiving. At least of the turkey variety. Of what was left, I gave some to my guests, made a Shepherd’s Pie and used the remainder to make this dish: smoky, rich turkey enchiladas with a zing at the end. These aren’t spicy per se, but they do have some heat at the end.
Are they kid friendly? That depends. I think Will would happily eat these with some avocado, but I think Paige would scoff at the heat. Does your child appreciate a touch of heat when it’s tempered with a cooling bite? If so, then they will probably enjoy this. Otherwise, keep it for the adults.
Hey, it’s okay to have an adult-friendly meal sometimes too, right?
If you are out of turkey, don’t worry, you can make these with leftover chicken too.
Do your kids like a little heat? Share in the comments!
- 1¼ lb leftover turkey meat, shredded
- 1 tbsp canola oil
- 2 garlic cloves, minced
- ¼ cup all purpose flour
- 1 tsp chili powder
- 1 tbsp minced canned chipotle in adobo
- 2 cups fresh turkey stock or chicken broth
- ¼ cup water
- 8 corn tortilla
- ½ cup plus 2 tbsp grated cheddar cheese
- Preheat the oven to 400 degrees. Spray a 8-inch square glass baking dish with cooking oil spray. Set aside.
- In a large saucepan, heat the oil over medium heat. Add the garlic and cook for 1 minute, shaking occasionally. Whisk in the flour, chili powder and chipotle pepper. Cook, continuing to whisk, for one minute. Then, add the stock or broth and water a little at a time, whisking to incorporate. Cook until slightly thickened.
- In a large bowl, toss together the turkey and 1 cup of the sauce. Add two tablespoons of cheddar and mix well. Set aside.
- Wrap the stack of corn tortillas in a damp paper towel and microwave for one minute to warm.
- Pour ¼ cup of the sauce into the bottom of the prepared pan and swirl to evenly distribute. Divide the turkey mixture evenly among the tortillas and wrap into a roll shape. Place in the baking dish, side by side. Pour remaining sauce over and took with the remaining cheddar.
- Place the baking dish in the oven and cook for 15-20 minutes (uncovered) until heated through and the cheese is melted. Let cool for 5-10 minutes before serving.
- Serve with avocado slices and/or sour cream.