Leftover Turkey Enchiladas

Finished off the last of the turkey with the great after-Thanksgiving turkey enchiladas. I like jazzing up a canned sauce, which makes it much better but faster than starting from scratch.

I used green enchilada sauce, pepper jack cheese, and didn't bother deep frying the corn tortillas or saving sauce in a gravy boat. It was very good.

The Great After-Thanksgiving Turkey Enchiladas

Bon Appétit | November 1998

Serves 6. ingredients 3 tablespoons plus ½ cup vegetable oil 1¾ cups finely chopped onions 1 28-ounce can enchilada sauce 5 plum tomatoes, finely chopped 1½ teaspoons finely chopped canned chipotle chilies* 1 cup chopped fresh cilantro 3 cups coarsely shredded cooked turkey 2 cups grated Monterey Jack cheese ¾ cup sour cream 12 5- to 6-inch corn tortillas *Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets. preparation Heat 3 tablespoons oil in large saucepan over medium heat. Add 1½ cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in ½ cup cilantro. Season sauce with salt and pepper. Mix turkey, 1½ cups cheese, sour cream, ¼ cup onions and ½ cup cilantro in bowl. Season with salt and pepper. Preheat oven to 350°F.

Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish.

Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat.

Transfer to sauceboat. Serve enchiladas, passing sauce separately.

Heat ½ cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread ½ cup sauce in 13 × 9 × 2-inch glass baking dish.

Spoon ¼ cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2½ cups sauce over enchiladas. Sprinkle with ½ cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat.

Transfer to sauceboat. Serve enchiladas, passing sauce separately.