Another Thanksgiving has come and gone. I guess I should have shared this recipe with you sooner but man, life is busy…am I right?! Anyway, this was the first Thanksgiving in our new house and it went really well. We have a much larger kitchen now and more room so our guests can spread out. All the food turned out great, except my husband would complain because I forgot to make the stuffing…oh well, I’ll make extra next year.
So what to do with turkey leftovers? Well we ALWAYS have turkey enchiladas. These are by no means traditional enchiladas but they are delicious. My husband always makes them and they are super good. I look forward to these every year. You need to try them! I asked him to take pictures as he went along this time so I could share his recipe with you.
He starts with shredded turkey, diced onion, green enchilada sauce, and tomatillo salsa. First he sautes up some diced onion in a large pan with some butter. It looks like a lot of onion in the pan above, and it is. You can use less, or more…I guess it depends on how much you like onions. Once they start to soften he adds in the turkey, some enchilada sauce and a little tomatillo salsa. He lets this simmer while moving on to the next step.
Next he puts the rest of the enchilada sauce in a saucepan and warms it up. Once that is hot he turns off the heat. Then he takes corn tortillas a couple at a time (he says to only do one at a time because they get too soggy really fast) and puts them in the pan with the hot enchilada sauce so they become nice and soft.
He then puts the corn tortilla in the baking dish, adds some of the turkey mix, a little cheese on top, and then rolls it up. He repeats this process until the pan is full of yummy enchiladas.
Then he generously tops them with shredded cheese and pops them into a 400 degree oven for about 35 to 45 minutes until heated through and the cheese is bubbling around the edges.
Let them rest for about 10 minutes before serving them up with some sour cream and avocado. DELICIOUS!