Now that the festivities from the big turkey day are over, all that is left is to finish the dishes and enjoy the “encores.” What family doesn’t love hot turkey sandwiches with mashed potatoes smothered in gravy? Or a savory turkey soup or turkey pot pie packed with veggies?
This year, I’m expanding our borders and exploring the colorful, rich and stimulating cuisine of Mexico by treating folks to some delicious and nutritious turkey enchiladas.
Enchiladas are a mainstay of Mexican cuisine; savory soft corn tortillas with a variety of fillings and smothered with a spicy, savory sauce. Often filled with meat and or beans, enchiladas have no set rules or recipes for their preparation. This allows for plenty of creativity from the cook.
This turkey enchilada recipe is for a layered casserole. The method of preparation is similar to that of lasagna. I’ve added lots of veggies: corn, chopped spinach and beans, to make it a meal unto itself. Be adventuresome and add some more!
If you have an abundance of turkey, the recipe scales up easily to a 9-by-13-inch pan. I’ve even prepared it for 200. Chicken may be substituted.
Once cooked and cooled, the cut pieces of casserole will wrap and freeze easily for quick and easy meals. To complete your festive repast, top Turkey Enchiladas with a dollop of chipotle cream (made from sour cream and canned chili in adobo sauce to taste) and guacamole. Mix up a Wild Blueberry Margarita and enjoy!
Preheat the oven to 375 degrees F. Grease a 6-by-9-inch casserole pan.
On the bottom of the pan, spread about ½ cup of the sauce and top with two of the corn tortillas. Mix the cooked turkey with the chopped spinach and ½ cup of sauce and spread on top of the corn tortillas. Lay 2 more corn tortillas over the mixture.
Combine the corn with the black beans and ½ cup of sauce and spread over the corn tortillas. Add the last two corn tortillas to the top, spread the remainder of the sauce over these and top with the shredded Cheddar cheese.
Bake in oven until bubbly and hot, about 35-40 minutes. Let rest about 5 minutes before cutting and serving. Top with sour cream and guacamole. Makes six servings.
Enchilada sauce may be purchased in larger supermarkets. Or make your own by combining tomato sauce with canned chili in adobo sauce.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.