Thursday, November 28, 2013

Turkey and Cheese Enchiladas Verde



We mixed it up this year and enjoyed turkey leftovers on Thursday, waiting to officially celebrate Thanksgiving on Friday. Flight schedules and weather get the blame - or credit - for the change this year. It's always worth waiting for family to arrive and join the party, plus this gave me an extra day to get organized.

Leftover turkey before you roast a bird??? It's easy enough when you roast several turkey legs and thighs for gravy stock several days ahead of time. Today we enjoyed turkey and cheese stuffed enchiladas filled with said poultry, three cheeses, onion, poblano chile, mini sweet peppers, cilantro and some heat from ground chipotle chile and green taco sauce. Yes! they were delicious, and hooray! there's still some turkey left to enjoy in turkey posole or gumbo later next week. 

My enchiladas are random creations, never the same twice, but here is a close approximation of today's version. 











Turkey and Cheese Enchiladas Verde

1 Tbs oil
1/2 medium onion, diced
1/2 large poblano chile, seeded and diced, divided
1/2 tsp dried oregano
1/2 tsp dried cilantro
1/4 tsp chipotle chile powder
1/4 cup green taco sauce (La Victoria)
3 cups homemade turkey stock (+ 1/2 additional to mix with cornstarch)
1 heaping tablespoon cornstarch 
salt and pepper (optional)
1 1/2 cups shredded cooked turkey thigh meat 
4 mini sweet peppers, seeded and diced
1 cup kale, destemmed and rough chopped
generous 1/2 cup pepper jack cheese, shredded
generous 1/2 cup cheddar cheese, shredded
3 slices havarti, sliced for topping (or substitute another soft cheese)
5 medium-sized flour tortillas (more or less to fill the baking dish)

  1. Saute the onions in tablespoon of oil until translucent; add half of the poblano and cook to soften. Stir in the seasonings: oregano, cilantro and chipotle. 
  2. Add the taco sauce and turkey stock and simmer a while. Mix cornstarch with the additional 1/2 cup of cool stock and add to the pot to thicken into a thin sauce. Keep simmering (but don't boil or the cornstarch will loose its thickening effect). Taste, add salt and pepper if desired, and adjust seasonings as needed.
  3. Spoon some of the sauce into a baking dish to cover the bottom with a thin coating. (I used an 8x10-inch pan)
  4. In a medium-sized bowl mix combine the shredded turkey, shredded cheeses, remaining poblano, sweet peppers and kale. Add a little of the sauce, just enough to moisten and flavor.
  5. Dip a tortilla into the sauce and place on a dinner plate. Spoon a line of the turkey/cheese mix down the middle and roll up. Place seam side down in the sauced baking dish. Repeat with the remaining tortillas and filling.
  6. Drizzle any remaining sauce over the top of the enchiladas (optional). Cover with remaining cheese.
  7. Tent the baking dish with foil and bake for 30 minutes at 325 F. Uncover and bake an additional 20-30 minutes or until the top crisps up a bit and the cheese turns golden brown. Let the dish stand for several minutes until the sauce and cheese firm up a bit. 
  8. Serve with additional taco sauce, sour cream, avocado slices or guacamole. 

3 comments:

  1. The remaining enchilada looks tempting for late night snacking - I LIKE having leftover turkey before the big day!

    ReplyDelete
  2. Perfect for those turkey leftovers! Thanks for stopping by my blog! I've enjoyed my visit on your blogs today!!!

    ReplyDelete

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