Well, we're over a week past Thanksgiving, but thought I'd still put up a Thanksgiving post and quick recipe to use your leftover turkey. I'm guessing at this point all that turkey is over, and if it isn't you should probably toss it! But, if you've decided to freeze some turkey or you enjoy making turkey, then here's a simple recipe you can keep on hand, Shredded Turkey Enchiladas with Red Sauce.
This will be a brief post, and I'll be back on Sunday with another blog post.
Here's a picture of the turkey fresh from the oven. This year N stayed in San Francisco, and decided on an extended stay for the Christmas-New Year holidays. But, we managed to Skype with her during the latter half of our food fest. Since it was just our parents and me, we made a smaller turkey breast, gravy, green bean casserole (N's favorite), baked sweet potatoes, cranberry-ginger chutney, and stuffing with a mix of roasted vegetables.
Our dad carving the turkey...
The table all set. Of course, we'd have some red wine too!
I was at our parents house for four days, so on one of the days our mom (Malli) and I made a load of cookies to share with our respective work colleagues. These are sugar cookie blossoms with a caramel hershey kiss in the middle, but, this wasn't all. We also made cranberry organge biscotti, ginger molasses cookies, mint chocolate chip cookies, toffee walnut cookies, and coconut macaroons! My friends at work loved every last one.
Yes, they're just that creamy and gooey.
Shredded Turkey Enchiladas
12 flour tortillas
3 cups shredded turkey
2 8 oz. packets of Frotera Red Chile Enchilada Sauce
with roasted tomato + garlic
8 oz. or 2 cups of shredded Monterey Jack cheese
8 oz. sour cream
- Take your turkey and shred the meat into a large bowl. Measure out about 3 cups of turkey meat.
- Take one of the Frontera enchilada sauce packets and empty it over the shredded turkey. Mix thoroughly.
- Warm your tortillas over a gas burner or stove top.
- Spread a layer of sour cream on one side of the tortilla along with a sprinkle of the shhredded cheese.
- Take one tablespoon of the chicken mixture and spread it evenly down the center middle of the tortilla. Roll the tortilla and place it in a baking dish. Keep doing this with all of the tortillas.
- Top the rolled tortillas with a layer of sour cream and empty the other packet of enchilada sauce over the rolled tortillas. Top with the remaining cheese.
- Bake at 400 degrees Fahrenheit for 15 minutes.