by Julie Snyder
Have you served enough turkey sandwiches to drive your family over the edge or to the nearest fast food joint?
Take heart. We have sneaky way to use up that turkey that seems "oh so very unturkey-like." It can tempt even the most "weary of leftovers" souls.
You'll shred the turkey meat, flavor with mole and then hide it in a corn tortilla. Give it a try. You've nothing to lose but that mound of turkey snickering from behind the refrigerator door.
Prep time: 10 minutes | Total time: 25 minutes | Yield: 2 servings
• 1 1/2 cups shredded turkey leftovers
• 1/2 cup minced red onion
• 2 tablespoons chopped canned green chilies
• 1 1/4 cups grated cheddar, divided
• 2 tablespoons chicken stock
• 4 corn tortillas
• corn oil
• 1 cup chicken stock
• 6 tablespoons black mole paste
• sour cream, salsa, shredded romaine (optional)
Preheat oven to 375 F.
In a bowl, combine the turkey, onion, chilies, and 1/2 cup cheese and moisten with chicken stock. Set aside.
Whisk the chicken broth into the black mole sauce. Spread 1/4 cup mole sauce in small baking dish. In a skillet, warm 1 tablespoon corn oil over moderate heat. Heat each tortilla just long enough to soften it. Transfer to a paper towel.
Dip each tortilla into mole sauce and transfer to plate. Spread 1/2 cup of turkey mixture across lower third of tortilla and roll the enchilada, laying it seam side down in the baking dish. Repeat with each tortilla.
Drizzle the reserved mole sauce over enchiladas and sprinkle with remaining cheese.
Loosely cover with foil and bake until enchiladas are heated through, about 15 minutes. Transfer to serving plates and top with sour cream, salsa fresca, and shredded romaine, if desired.
Toss it in the oven, snag cups of coffee and while the house fills with tempting smells, catch up on all the family news you missed in the cooking rush yesterday. Then dish up them up for an appreciated change from the usual holiday fare.
Do you make enchiladas? Which ingredients make yours special?
Photo courtesy of iStockphoto.