Turkey Enchiladas with Chipotle Crema Sauce

 

 

You know what they say about too much of a good thing…after three nights of roast turkey and turkey leftovers, I’m approaching that point.  That’s not to say that I’m quite ready to abandon turkey, but I’m ready to give a break to the roasted, savory flavors of my Thanksgiving meal and traditional leftover recipes.  I love a Thanksgiving dinner and the traditional sides, as do I love day-after Turkey Tetrazzini.  This year, I also made Turkey pot pies. But, now, I’m ready to kick things up a notch.  This menu planning swerve takes us south of the border, or at least up to the border, with a Tex-Mex flair.  In the choice of enchiladas, the comfort food angle of the weekend turkey eating marathon remains.  Indeed, how much more comfort can you get than from cream and cheese?  The difference now is Mexican crema and Monterrey Jack cheese.  But to really interest the palette, to get a little salsa in our step, to get our mariachis moving, we go with chipotle peppers and adobo sauce.  Chipotle peppers are fun, they’re hip, and they even supply a smoky flavor that can continue a Thanksgiving theme.  Enchiladas are fun and easy to make.  So Feliz Day After Thanksgiving!  Serves 4.

    

Ingredients:

½ cup olive oil

1 large yellow onion, diced

2 cloves garlic, minced

1 1/2 cups water

1 chipotle chili, seeded and diced, along with 1 tsp of adobo sauce

1 cup Mexican crema

1 can diced tomatoes, drained

2 cups cooked turkey, cut into ½ inch pieces

salt/pepper

8 six inch corn tortillas

1 cup shredded Monterrey Jack cheese

    

Directions:

Preheat the oven to 400 degrees F.  In a medium saute pan over medium-high heat, add 1 tbsp oil.  When hot, add half of the onions and soften a few minutes.  Add 1 clove minced garlic and carefully add the water.  Boil a few minutes to thicken slightly.  Lower the heat to warm and stir in the crema and ½ to all of the chipotle chili and adobo sauce, depending on desired level of heat.  Heat 1 tbsp of oil in a large saute pan over medium heat.  Add the other half of the onions and cook to soften, about 5 minutes.  Add 1 clove minced garlic and salt and pepper as desired for taste.  Add the tomatoes, turkey and ½ cup of the crema sauce.  Stir the turkey mixture and cook a few minutes to warm through.  Lower the heat to warm.  In a medium saute pan, heat the remaining oil over medium heat.  For each tortilla, add one at a time to the oil and cook for 10 seconds.  Turn over the tortilla and cook another 10 seconds.  Then dredge the tortilla through the crema pan, coating each side lightly.  Lay the tortilla in a 9 x 12 inch baking dish.  Spoon several tbsp of the chicken mixture and a tbsp of the shredded cheese into the tortilla, fold the tortilla sides on top of each other and then roll the enchilada over so that the overlapping edges are on the bottom.  Slide the enchilada over to the edge of the dish.  Repeat with the remaining tortillas.  Sprinkle the rest of the cheese over the enchiladas and then spoon out the remaining crema sauce on top of the enchiladas.  Bake in the oven for 20-25 minutes, or until the cheese is melted and starting to brown.  Serve after allowing to cool slightly.