Post Thanksgiving Enchiladas

Post Thanksgiving Enchiladas Recipe from Mexico | Ingredients: tortillas, cheese, avocado, turkey, green onion, jack cheese, green chilies, sour cream, onion, garlic, chili powder, tomato sauce, chicken broth, cumin, salt

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Post Thanksgiving Enchiladas are a delicious way to use up leftover turkey from your Thanksgiving feast. These enchiladas are filled with a flavorful mixture of turkey, green onion, cheese, and chilies, then topped with a savory sauce and baked to perfection. Garnished with avocado, these enchiladas are a comforting and satisfying meal that the whole family will love.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. The dish is believed to have originated in Mexico, where it was traditionally made with corn tortillas filled with various ingredients such as meat, cheese, beans, and vegetables. The dish has since evolved and is now enjoyed in many different variations around the world.

Ingredients

8 corn tortillas
oil
extra cheese
avocado for garnish

Filling

1.5 cups diced, cooked turkey
0.25 cup chopped green onion
1 cup shredded jack cheese
0.5 can (4 oz (113 g)) dried green chilies
0.75 cup sour cream or plain yogurt

Sauce

2 tbsp oil
0.5 cup chopped onion
1 clove garlic, minced
2 tsp chili powder
0.67 cup tomato sauce
0.5 cup chicken broth
1 tsp cumin
0.25 tsp salt, if desired

How to prepare

In a bowl, combine the turkey, green onion, cheese, chilies, and sour cream or yogurt - set aside.
In a skillet or saucepan, sauté the onion in the oil until barely softened.
Stir in garlic.
Cook for one minute.
Add chili powder, tomato sauce, broth, cumin, and salt.
Bring to a boil, stirring.
Remove from heat.
Fry tortillas in oil but just until soft - not crisp.
Dip in the sauce.
Spread some filling on each tortilla and roll up.
Place seam side down in a baking dish.
Repeat with remaining tortillas.
Spoon remaining sauce over, sprinkle with extra cheese.
Heat at 375°F (191°C) for 10 - 15 minutes.
Garnish with avocado and serve.

Variations

Substitute the turkey with shredded chicken or beef.
Add black beans or corn to the filling for extra flavor and texture.
Use a different type of cheese, such as cheddar or pepper jack, for a different flavor profile.

Cooking Tips & Tricks

Be sure to fry the tortillas in oil just until they are soft, not crisp, to ensure they are pliable for rolling.

- Dip the fried tortillas in the sauce before filling and rolling to ensure they are evenly coated and flavorful.

- Garnish the enchiladas with avocado for a creamy and fresh finish.

- To save time, use pre-cooked turkey or chicken for the filling.

Serving Suggestions

Serve Post Thanksgiving Enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Be sure to fry the tortillas in oil just until they are soft, not crisp, to ensure they are pliable for rolling.

- Dip the fried tortillas in the sauce before filling and rolling to ensure they are evenly coated and flavorful.

- Bake the enchiladas at 375°F (191°C) for 10-15 minutes, or until the cheese is melted and bubbly.

Ingredient Substitutions

Use pre-cooked chicken or beef instead of turkey for the filling.

- Substitute Greek yogurt for sour cream in the filling for a lighter option.

- Use corn tortillas instead of flour tortillas for a gluten-free version.

Make Ahead Tips

Prepare the filling and sauce ahead of time and assemble the enchiladas just before baking for a quick and easy meal.

Presentation Ideas

Garnish the enchiladas with avocado slices, chopped cilantro, and a dollop of sour cream for a beautiful and appetizing presentation.

Pairing Recommendations

Pair Post Thanksgiving Enchiladas with a refreshing margarita or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Post Thanksgiving Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Post Thanksgiving Enchiladas contains approximately 25 grams of carbohydrates.

Fats

Each serving of Post Thanksgiving Enchiladas contains approximately 15 grams of fats.

Proteins

Each serving of Post Thanksgiving Enchiladas contains approximately 20 grams of proteins.

Vitamins and minerals

Post Thanksgiving Enchiladas are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Post Thanksgiving Enchiladas contain dairy (cheese and yogurt) and wheat (tortillas).

Summary

Post Thanksgiving Enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Post Thanksgiving Enchiladas are a delicious and comforting way to use up leftover turkey from your Thanksgiving feast. Filled with a flavorful mixture of turkey, green onion, cheese, and chilies, and topped with a savory sauce, these enchiladas are a satisfying meal that the whole family will enjoy. Serve with a side of Mexican rice, refried beans, and a fresh salad for a complete and delicious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. I remember it like it was yesterday, even though it happened many years ago. It was the day after Thanksgiving, and I had a refrigerator full of leftovers. I had already made my famous turkey sandwiches and turkey soup, but I wanted to try something different this time.

I started rummaging through my recipe box, looking for inspiration. That's when I stumbled upon a handwritten note from my dear friend Maria. Maria was a wonderful cook and always had the best recipes up her sleeve. The note was titled "Post Thanksgiving Enchiladas" and it caught my attention immediately.

I quickly gathered the ingredients listed on the note and got to work. The recipe called for shredded turkey, cranberry sauce, stuffing, and of course, plenty of cheese. I had never made enchiladas before, but I trusted Maria's culinary skills and knew they would turn out delicious.

As I assembled the enchiladas, the aroma of the warm turkey and cranberry sauce filled my kitchen. The familiar scents of Thanksgiving lingered in the air, but with a twist. I couldn't wait to taste the final result.

After baking the enchiladas in the oven, I took them out and let them cool for a few minutes. The cheese was gooey and melted perfectly over the top, and the cranberry sauce added a sweet and tangy flavor that I had never experienced in a Mexican dish before.

I took a bite of the enchilada and was immediately transported back to Thanksgiving dinner the night before. The flavors of the turkey, stuffing, and cranberry sauce blended together perfectly, creating a dish that was both comforting and exciting.

I knew that this recipe would become a staple in my kitchen, especially during the holiday season. I made a mental note to thank Maria for sharing it with me the next time I saw her.

Over the years, I have made these Post Thanksgiving Enchiladas countless times. They have become a family favorite, and my grandchildren always request them whenever they come to visit. I love passing down this recipe to the next generation, just as Maria passed it down to me.

I often think about the day I discovered this recipe and how it has brought so much joy to my family and friends. Food has a unique way of connecting people and creating memories that last a lifetime. I am grateful for the recipes I have collected over the years and the stories behind them. Each one holds a special place in my heart, just like these Post Thanksgiving Enchiladas.