Who’s ready for Thanksgiving?!
So I know you’re all probably focused on what to make tomorrow, but I’m here to tell you what you should make the next day with all those leftovers. You know, when you’ve already eaten all of the stuffing and you’re left with turkey and sweet potatoes. The lesser loved parts of the meal, in my house anyway.
I always try to bring non-Thanksgiving, unique flavors to Thanksgiving leftovers, and this year was no exception. Today, turkey & sweet potato enchiladas.
Do you know that I’ve never made enchiladas? Before this, I’d never even had enchiladas? I know, I’m a monster, but I really love tacos and if I’m out for Mexican, I historically and undoubtedly still get fish tacos. I love them so, so much. Plus, enchiladas always seemed so…goopy to me. No matter, it was time to face whatever hesitation I had over this taqueria house staple.
It starts with homemade enchilada sauce, obviously. Paging through recipes I was surprised how simple they were: spices, stock and a bit of tomato to make it saucy. I used this idea to take my own favorite taco seasoning and made it saucy. Easy peasy, and done in about 15 minutes.
Leftover turkey and sweet potatoes are mixed with some sautéed onions and jalapeños and wrapped in soft corn tortillas (soft, to have to avoid pre-frying them) and topped with our saucy sauce, some cheese and, once it’s out of the oven, fresh cilantro. A squeeze of lime isn’t the worst idea either.
The whole thing came out so good that I’m an enchilada convert. If your’e on the fence, these may just push you over.
If you need other ideas for those leftover, might I suggest my fave favorite, cassoulet. This turkey curry is pretty swell, too, and these stuffed pancakes are perfect for any sort of pie you’ve got laying around.
Unless you’d rather lay around with the pie. No judgement, and good on you.
- 3 TB vegetable oil
- 2 TB chili powder
- 1 TB cumin
- 1 TB Mexican oregano
- 1 1/2 tsp smoked paprika
- 2 TB tomato paste
- 1 tsp ground coriander
- 1/2 tsp ground cayenne pepper
- 1 TB cornstarch
- 2 cups vegetable stock
- 1 lime, juiced
- 1 tsp salt
- 8 soft corn tortillas
- 1 tsp olive oil
- 2 cups leftover sweet potatoes
- 2 cups leftover diced turkey
- 1/2 cup diced onion
- 1 jalapeno, seeds removed and diced
- 1 cup shredded extra sharp cheddar cheese
- 1/2 cup chopped cilantro
- In a small saucepan, add the oil and let it heat up over medium-high heat. Add the spices and let toast 1 minute. Add the stock, lime juice and tomato paste and whisk until smooth. Let come to a boil. Mix the cornstarch with 1 TB water and whisk to remove the lumps. Add to the sauce mixture and reduce the heat. Let simmer until the sauce gets to the desired thickness, about 15 minutes, stirring occasionally.
- Preheat the oven to 350F.
- While the sauce thickens, to a small sauté pan, add the olive oil, onion and jalapeño. Let cook until soft, about 10 minutes. The sauce and the onions should be done around the same time.
- Add the onion and pepper mixture to a medium bowl and then add the turkey and sweet potatoes. Mash everything together well with a fork.
- In a baking dish, add about 1 cup of the sauce to the bottom. On a cutting board, fill one tortilla with about 1/2 cup filling. Wrap tightly and place, seam side down, into the baking dish. Repeat with the remaining tortillas until the filling is all used up. Pour an extra 1/2 cup on top of the enchiladas and sprinkle with all the cheese.
- Bake for 20 minutes until the cheese all melts and the tortillas are crispy.
- Remove from the oven and sprinkle with fresh cilantro. Serve and enjoy!
Watching while catching up on DWTS. I love it!