Chicken or Turkey Enchiladas
November 29, 2010 1 Comment
I had full intentions of making a turkey on Thanksgiving day UNTIL my sweet, generous neighbor gave us her Heavenly Ham (store) turkey. She had received a ham and turkey and she wanted us to have the turkey since she wasn’t fond of turkey and she knew we had a big family on the street. Wow, what a blessing.
I did make all my sides and rolls as planned and we had company over. On Friday, I knew I had to bake my planned, thawed turkey and do something with the leftovers. I did freeze some of the white meat in quart size bags, but the majority of the shredded meat went toward 2 pans of enchiladas. The original recipe is made with chicken, but I knew this recipe would work well with turkey because of the over powering mexican flavors, specifically cumin and chili powder.
My guests on Saturday never knew they were eating turkey leftovers again. I was going to tell them after the meal, but it tasted so much like my usual chicken enchiladas I forget.
I always make this Crisco recipe, but I’ve made a few of my own changes and you can too. I use pepper jack cheese for a slight kick, but you can substitute Monterey jack if you like it mild. The chiles are not hot, just flavorful. You can omit green onions, but don’t leave out the fresh cilantro. It’s what make this dish authentic. Here is my recipe and changes, but I suggest you double the ingredients and make 2 pans, one to eat and one to freeze. Refrigerate uncooked casserole and freeze with foil. Thaw for 24 hours and bake as directed adding about 15 minutes. I garnish mine with extra cilantro prior to baking and black olive slices if I have them, yum. Some like it with additional sour cream. Serve it with a salad and chips and salsa and you are good to go.
Chicken or Turkey Enchiladas
- ENCHILADA SAUCE
- 2 tablespoons Vegetable Oil
- 2 tablespoons All Purpose Flour
- 2 tablespoons chili powder
- teaspoon ground cumin
- 1 (14 oz.) can chicken broth (use your chicken or turkey broth that it was cooked in if you have any)
- 1 (8 oz.) can tomato sauce
- 1 teaspoon salt
- 1 garlic minced garlic clove
- 2 cups shredded cooked chicken or turkey
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar Cheese, divided
- 3/4 cup Pepper Jack cheese, divided
- 1/4 cup sour cream
- 1 (4 oz.) can diced green chiles
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
- Vegetable Oil
- 12 (6-inch) corn tortillas
// PREPARATION DIRECTIONS:
HEAT oil in large saucepan. Stir in flour and chili powder. Cook 1 minute. Add cumin, chicken broth, tomato sauce, salt and garlic . Bring to boil and simmer 10 minutes.
COMBINE chicken, green onions, 1/2 cup Cheddar, 1/2 cup Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper.
- HEAT oven to 350°F. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 3 tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
BAKE 15 to 20 minutes or until sauce bubbles. Garnish with sour cream, sliced green onions and chopped cilantro.