The Great After-Thanksgiving Turkey Enchiladas

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“This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of and Bon Appetit November 1998.”

Ingredients Nutrition


  1. Heat 3 tablespoons oil in a large saucepan over medium heat.
  2. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
  3. Add enchilada sauce, tomatoes, and chipotles.
  4. Cover and simmer for 20 minutes, stirring often.
  5. Remove from heat.
  6. Stir in 1/2 cup cilantro.
  7. Season sauce with salt and pepper.
  8. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
  9. Season with salt and pepper.
  10. Preheat oven to 350.
  11. Heat 1/2 cup vegetable oil in medium skillet over medium heat.
  12. Cook 1 tortilla until pliable, about 20 seconds per side.
  13. Drain on paper towels.
  14. Repeat with remaining tortillas.
  15. Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
  16. Spoon 1/4 cup turkey mixture in center of each tortilla.
  17. Roll up tortillas.
  18. Arrange seam side down in dish.
  19. Spoon 2 1/2 cups sauce over enchiladas.
  20. Sprinkle with 1/2 cup cheese.
  21. Bake enchiladas until heated through, about 30 minutes.
  22. Rewarm remaining sauce in saucepan over medium-low heat.
  23. Transfer to sauceboat.
  24. Serve enchiladas, passing sauce separately.

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