Are you hungry for something other than Thanksgiving leftovers but still have SOOOO much turkey left? Looking for Thanksgiving leftover recipes to turn that turkey into a new dish? This yummy leftover turkey enchilada casserole will have your family rejoicing!

Enchilada Sauce

2 Tbsp butter

1/2 onion, finely diced

6 cloves garlic, diced (or 6 tsp minced)

2 Tbsp corn starch

4 cups chicken or turkey stock

3 Tbsp ground cumin

2 Tbsp parsley flakes

1/8 tsp hot Mexican-style chili powder

1 tsp smoked paprika

1 can tomato paste, 6oz

salt & pepper to taste

Melt butter in a saucepan. Once the butter is melted, add diced onions and sauté until tender, about 5 minutes. Next, add garlic and cook for an additional 2 minutes.

Add cornstarch and stir until well mixed. Pour 2 cups of stock and stir until completely mixed. Add the rest of the stock and stir.

Add cumin, parsley, chili powder, and paprika. Stir for 1 minute. Add tomato paste. Stir continuously until the sauce thickens, about 15 minutes. Lastly, add salt and pepper to taste and set sauce aside.

Enchiladas

16oz sour cream

1 small can green chilies (4oz), drained

4 cups turkey, diced

1 bell pepper any color, diced

1/2 cup fresh cilantro, chopped

1 cup onion, diced

1/2 tsp BFF Kitchen black pepper

1/2 tsp garlic salt

12 oz pepper jack cheese, grated

12 oz cheddar cheese, grated

18 corn tortillas

Optional garnishments:

5 green onions, chopped

1 can black olives, sliced

additional sour cream

Pre-heat oven to 375’F.

In a bowl combine sour cream, green chilies, turkey, bell pepper, cilantro, onion, black pepper, garlic salt, 1 cup enchilada sauce, and half of the cheese.

Coat the bottom of a 13″x9″ baking dish with a thin layer of enchilada sauce.

Fill a tortilla with about 1/4 cup of the turkey mixture. Roll and place in the prepared baking dish. Repeat with the rest of the tortillas, placing them snugly next to each other in the baking dish.

Pour remaining sauce over the enchiladas. Sprinkle remaining cheese on top. Add optional dollops of sour cream, sliced olives, and diced green onions.

Finally, bake in 350’F oven for 30 minutes or until cheese is melted.

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