Leftover turkey enchiladas
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Thanksgiving leftovers part 2: turkey enchiladas. Ngl impressed myself with this one.
Enchilada sauce usually starts with a roux and includes adding water or stock - so it’s basically pepper gravy already. What better way to kickstart that process than with your leftover Thanksgiving gravy? Combine that with smoky chipotles and sweet cranberry sauce and you have a ::chefskiss:: delightful creation.
Note: this particular recipe is a note to my future self and has not been thoroughly tested.
You'll be eating in: 50 minutes
Active time: 30 minutes
Yield: 4 servings
Ingredients
For the enchilada sauce:
- 1/2
cup gravy
- 1/4
cup cranberry sauce
- 1-2
chipotle peppers in adobo
stock (start with 1/2 cup)
spices like cumin, paprika, and Mexican oregano
For the filling:
chopped turkey
bell pepper
onion
garlic
black beans
For the enchiladas:
tortillas
Monterrey Jack cheese
To serve:
sour cream
radish
scallion
pico de gallo
cotija cheese
Instructions
Preheat
Heat the oven to 350° F.
Make the enchilada sauce
Blend ~1/2 cup of gravy, 1-2 chipotle peppers, and a little bit (1/2 cup) of stock until smooth. Add more stock until it's the consistency you want - pourable but not too thin. Season with salt, cumin, paprika, chili powder or any other spices you want.
Make the filling
Sautée bell pepper and onion in oil with salt until soft. Add in a few cloves of finely minced garlic and cook for one minute more. Dump in some black beans and the chopped turkey and mix together thoroughly. Season with salt and pepper to taste. Remove from the heat.
![Sautée bell pepper and onion in oil with salt until soft. Add in a few cloves of finely minced garlic and cook for one minute more. Dump in some black beans and the chopped turkey and mix together thoroughly. Season with salt and pepper to taste. Remove from the heat.]()
Assemble
Spread 1/4 cup of sauce at the bottom of your baking dish. This will help prevent sticking and coat the enchiladas. Put as much filling as you can fit in a tortilla and roll up to form the enchiladas. Place each one in the baking dish. Pour on enchilada sauce (you don't have to use all of the sauce, we want them to be coated but not soggy) and top with cheese.
![Spread 1/4 cup of sauce at the bottom of your baking dish. This will help prevent sticking and coat the enchiladas. Put as much filling as you can fit in a tortilla and roll up to form the enchiladas. Place each one in the baking dish. Pour on enchilada sauce (you don't have to use all of the sauce, we want them to be coated but not soggy) and top with cheese.]()
Bake
Bake at 350 degrees for 20 minutes. Switch the oven to high broil and broil for 2 minutes until the top is brown and crispy.
![Bake at 350 degrees for 20 minutes. Switch the oven to high broil and broil for 2 minutes until the top is brown and crispy.]()
Serve
Serve with toppings of your choice like sour cream, radish, scallion, pico de gallo, and cotija cheese.
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Variations
- Assembly: layer the dish like a lasagna instead of rolling up the enchiladas - this is way easier and better for large batches.
- Filling: add some leftover sweet potato to the filling.
Substitutions
Don't have...
-
Chipotle pepper OR don't have a/don't want to clean your blender? Use a couple tablespoons of chili powder instead and up the amount of smoked paprika.
-
Gravy? Build up a roux by whisking together equal parts by volume fat and flour over low heat.
-
Bell pepper or black beans? Leave them out or replace with other canned beans like pinto or refried.
-
Cranberry sauce? It adds acidity and sweetness, so replace that with some tomato paste, sugar (or honey), and a splash of lime juice or vinegar (I think apple cider or distilled white would work).