Creamy Turkey Enchiladas

We're coming to the end of our Thanksgiving turkey stash with last night's dinner likely the favorite of all the leftover gobbler creations and without question our favorite enchilada recipe.

It would be afterall. It's loaded with green chiles, hot salsa, whipping cream and cheese and topped with a mixture of cream of chicken soup and sour cream along with a ton of cheese. Originally a recipe from Idaho a la CArte, it's a perfect way to channel leftovers into something fabulous. I've made it enough that I can honestly say it is now mine with with extra onions, garlic, and Tex/Mex heat. Perfect garnished with more salsa and some of Jen's fabulous jalapeno jelly, it is quintessential comfort food in a creamy spicy form and perfect for, dare I say, a COLD winter evening.

Yes people, winter has finally arrived in the desert and I swear when the Big Guy and I were out walking the dogs last night before bedtime, the precipitation falling looked suspiciously more like snow than rain. Yahoo! I wait all year to haul out my silk longjohns and fleece and it's finally here. Today's the day I finally get to turn the self cleaning switch on the oven and revel in the fact the kitchen's warm instead of doing it when it's 115 outside and feels like double that inside.

Creamy Turkey Enchiladas (adapted from Idaho a la Carte)

 1 cup chopped onion

3 cloves garlic minced

2 tablespoons vegetable oil

2-1/2 cups leftover roast turkey (or chicken) chopped into small pieces

4 roasted green chiles, skinned, seeded and chopped (or 1 6 ounce can)

3/4 cup spicy hot salsa

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon hot chile powder (optional)

1/4 teaspoon red pepper flakes (optional)

3/4 cup whipping cream

1/2 cup shredded cheddar or pepperjack cheese

8 large flour tortillas

1-1/2 cups shredded sharp cheddar or Mexican cheese mix

1 – 10 ounce can cream of chicken soup

1 cup sour cream

Heat a large sauté pan over medium high heat. Add oil and when shimmering add onion and garlic. Cook until onion is softened. Remove from heat and transfer to a mixing bowl. Cool to room temperature. Add turkey, green chiles, salsa, salt, pepper, chile powder, red pepper flakes and whipping cream.

Preheat oven to 350. Spray a large casserole dish with cooking spray and set aside. Spoon approximately half a cup of turkey mixture onto a flour tortilla and sprinkle with cheese. Roll to enclose the filling and place seam side down into casserole dish. Repeat until all filling is used. Sprinkle cheese on top of rolled tortillas in casserole dish. In a small bowl whisk together cream of chicken soup and sour cream. Spread on top of enchiladas and cover with foil. Bake for 30 minutes. Remove foil and bake additional 20 minutes or until bubbly. Serve with additional salsa or guacamole. Serves 6 to 8.

A year ago - Curried Turkey Pot Pie

Comments

[Lea]

Those are some gorgeous Creamy Turkey Enchiladas! I think it is the most creative use for leftover turkey!!!!!!

It is a bit cold here, too and I also did the self-clean thing with my oven yesterday - GREAT MINDS!!!! hahahahahaha

[June]

We are rather "twinish" aren't we Lea! So whatcha' cookin' today? I need some inspiration.

[Lea]

Wish I could inspire - been struggling with migraines all week - settled on pan seared smoked sausage, white rice and refried beans tonight - at least we got fed...

[June]

Lea - I'm so sorry you've been under the weather and hope you're feeling better soon! Your dinner sounds delish!