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Turkey Enchiladas

Posted by Denise McCreery on

The holidays are coming and my taste buds are excited!I love winter foods, holiday casseroles and all the great fixin’s that go with this time of year.Most of us ten to be traditionalists when it comes to the Thanksgiving dinner, and I’m no exception…we must have turkey, stuffing, potatoes, green beans and my favorite southwest twist, the Cranberry Margarita.

Where I like to experiment however is with the holiday leftovers, we always cook two turkeys so we’ll have plenty of turkey meat for the freezer, which we’ll pick clean and bag in serving size portions to use for weeks to come.And although the classic turkey soup, turkey pot pie or turkey casserole are always a favorite, this recipe is a fun southwest take on a scrumptious leftover staple…enjoy!

Turkey Enchiladas

2 T all-purpose flour

¼ t ground coriander

½ t chili powder

½ t ground cumin

1 can (15 oz) tomato sauce

Salt & pepper

1 small onion, diced

12 oz cooked, shredded turkey

8 corn tortillas

1/3 c corn

1/3 c rinsed/drained black beans

2 plum tomatoes, seeded and diced

2 c shredded Monterey or white cheddar cheese

Oil for brushing

Preheat oven to 350 degrees. Heat 1 tablespoon oil in medium pan over medium-high heat. Stir in flour, ground coriander, chili powder, and ground cumin; add tomato sauce, 1 cup water, and 3/4 teaspoon salt. Simmer 10 minutes.

Heat remaining tablespoon oil in a large skillet over medium-high heat; add onion and cook until golden, add turkey and continue to cook while stirring until heated through. Brush tortillas with oil; warm in oven 3 minutes.

Stir corn, beans, and tomatoes into turkey; season with salt and pepper. Spread 1/2 cup sauce in an 8-inch baking dish. Top each tortilla with a spoonful of sauce, 1/2 cup turkey, and 1 tablespoon cheese. Roll up; place in dish. Cover with remaining sauce and cheese. Bake until heated through, 15 minutes.

Serve with rice and beans, grilled corn and a cold, bold brew...salud!

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