Saturday, January 5, 2019

Leftover Turkey Ideas: Turkey Green Chile Enchiladas

      Here is another idea for what you can do with your leftover turkey, be it Thanksgiving or Christmas.  Everybody has a zillion more TetraziniGoulashTurkeyAlaKing recipes kicking around, but here is one that adds a little zing.  I love the fact that it still incorporates some of the same gravy, cranberry, and squash ingredients.  This is an easy meal in the RV on the road as well.  We usually freeze our leftover shredded turkey within a day of the BIG MEAL.  You can only eat so much at a time.  I like to keep it as low fat as possible using corn tortillas, but sometimes finding the larger tortillas in white corn can be a challenge.

• 2 tablespoons olive oil
• 2 cups peeled + cubed butternut squash
 • 1 teaspoon chipotle chili powder
 • 1 teaspoon cumin
 • 1 teaspoon ground sage
 • 10 ounce can Green Chile Enchilada Sauce
 • 5 ounce can Fire Roasted Diced Green Chiles
 • ½ cup milk
 • 1-2 cups shredded turkey
 • 1/3 cup dried cranberries optional
 • 6 ounces sharp cheddar cheese shredded (I like mild cheddar)
 • 4 ounces smoked gouda cheese shredded (Monterey Jack works well too)
 • 10 ounce can Red Enchilada Sauce
 • 8-10 flour or corn tortillas
 • 1 tablespoon olive oil or butter

• 1 cup leftover cranberry sauce
 • 1/3 cup fresh pineapple chopped
 • 1 jalapeno seeded + chopped
 • 1/3 cup fresh cilantro chopped
 • juice of 1 lime

Preheat the oven to 350 degrees F.  Set a large, high-sided skillet over medium heat.  Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender.  Add the chipotle chile powder, cumin and sage.  Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk.  Cook for 5 minutes or until the sauce is warmed through.  Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.  Lightly grease a 9x13 inch-baking dish.  Pour half of the red enchilada sauce into the bottom of the baking dish.
      Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 cup of the turkey mixture into each tortilla.  Roll them up and place the enchiladas in the prepared pan with seam side down.  Top with remaining red enchilada sauce and cheese.  Bake for 20-25 minutes or until the cheese is melted and gooey.  Plate and serve the enchiladas with the cranberry salsa or your choice.
"If you want to save a species simply decide to eat it.  Then it will be chickens, like turkeys, like Canadian geese" 
Ted Nugent

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