I love turkey sandwiches after the holidays, but then the leftovers need to be repurposed into something completely different.
Every year I look for articles with new ideas. Stir-frying and fried rice are good solutions if you need a meal for a crowd. Nevertheless, the dryness of turkey makes them lackluster options. I’ve also tried turkey soup, but it pales in comparison to the sweetness and delicacy chicken.
My favorite post-holiday meal is turkey enchiladas. I think the wild game taste of turkey is best paired with bold flavors. Also, no one in my house notices that they’re having turkey again when it’s enveloped in fragrant spices and covered in cheese.
Serves 4 –5
1 16 oz. can fire roasted crushed tomatoes
1 14 oz. can tomato sauce
1 Tablespoon sugar
1 Tablespoon oregano
½ teaspoon ground cinnamon
½ teaspoon salt
A pinch ground cloves
A pinch of fresh ground pepper
2 Tablespoons canola oil
2 cups turkey
10 corn tortillas
1 cup Monterey Jack cheese
1 avocado, chopped
Greased 9 x 13 inch casserole dish
Blend sauce ingredients to make a puree. Heat I tablespoon of canola oil to medium high in a frying pan. Add the sauce all at once and fry, stirring constantly for approximately five minutes. The sauce is done when it has thickened and turned orange.
Preheat oven to 350F. Shred the cheese and grease the casserole dish. Chop the avocado.
Coat the turkey in sauce and warm over medium low heat. Dip the tortillas in the sauce. Heat the other tablespoon of canola oil in a small frying pan. Fry each tortilla for a few minutes on each side, then fold and fill with warmed turkey. Add more oil if necessary. Layer filled tortillas in the casserole dish. Top with grated cheese. Bake for 30 minutes. Cheese should be melted and bubbling. Garnish with avocado and sour cream.