Loaded Turkey Enchiladas

After cooking yet another turkey, that means there were more turkey leftovers too. Turkey And Tomatoes I couldn’t possibly make the same thing with the turkey leftovers that I did before, so of course I had to make something else. This time it was loaded turkey enchiladas.

Enchiladas are another catch all for just about anything you want to add to them. There is never just one way to make them, except of course for delicious. Enchiladas are usually corn tortillas, though I prefer flour tortillas, rolled around a savory mixture, covered with chili sauce and are baked. Another popular way of preparing enchiladas is to layer them instead of rolling them. I make mine both ways.

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec and Mayan times.Ā  This way of eating foods wrapped in a tortilla was particularly popular in the Yucatan region of Mexico. The name “enchilada” comes from the Spanish word enchilar, which means to season with chili. Enchiladas are some of the most popular foods eaten in Mexico.

Larry has been hungry for enchiladas for quite some time so I figured it was time to make some for him. I had both flour and corn tortillas, though I didn’t realize I had the corn tortillas until after I had already made my enchiladas. I used some of my leftover turkey that I shredded, then added a whole bunch of other good things, like corn, onions, garlic, jalapenos, black beans, cilantro, cumin, and oregano.

Because corn tortillas are usually smaller than the flour tortillas, I usually roll my enchiladas when I use the corn tortillas and layer them when I use the flour tortillas. This time I used my flour tortillas, so I layered my enchiladas.

I sauteed the vegetables and seasonings first in olive oil and lime olive oil, then combined them with all the other ingredients.

Preheat the oven to 375* F or 190* C.

Spray a 9×13 baking dish with cooking spray.

Layer the bottom of the dish with your sauce. This time I used a salsa verde or a green tomatilla sauce. I like the green sauces with chicken or poultry, and usually use a red sauce for beef or pork. Then add the tortillas. Top with the filling, add a layer of cheese and repeat until the pan is filled. Ending with a top layer of cheese.

After my pan was filled, I sprinkled some paprika on top, then covered it with foil and baked it for about 40 minutes. After 30-40 minutes, remove the foil and continue to bake until there is a slight crusting of the cheese and/or the internal temperature reaches 165*F or 70 *C. This is the same procedure for either layered or rolled enchiladas. Top with your favorite toppings, and Desfruitas! Enjoy! I served it with some arroz verde, or green rice. Arroz verde is just rice with green onions, cilantro and jalapenos mixed in. !Esta mui delicioso!

Have a great day Everyone. Que tengan un gran dia a todas. Stay safe and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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