Leftover Turkey Enchiladas

Leftover Turkey Enchiladas

It’s not Thanksgiving for another week. I know. But here’s what else I know: when the day comes, and you eat everything delicious (stuffing, pie, turkey, gravy, potatoes, etc etc etc), there are going to be leftovers. (What’s Thanksgiving without leftovers?!)

And the day after Thanksgiving, maybe you’ll want another round of traditional Thanksgiving fare, but after a few days, you’ll want to mix it up. And you’ll want to be prepared, because going to the store in that moment isn’t the answer (when you are tired from the holiday, and have plenty of turkey in the fridge and just need something to do with it). That’s where this recipe comes in.

(I’m going to admit right now that I’m more excited about using leftover turkey in enchiladas than I am about actual Thanksgiving Turkey right now. Maybe you’re a turkey purist. But this is true: enchiladas are really hard to beat.)

Leftover Turkey Enchiladas

Now, last year when I started making enchiladas more frequently, my dad asked me if I was frying my tortillas. He said, you have to fry your tortillas. It’s far superior. And I remember the days of making enchiladas along side him — him frying the tortillas, and me, stuffing and rolling them and trying to keep up. And they were delicious.

But this recipe doesn’t ask you to do that. What’s with that? Well, this recipe is a more “get these enchiladas made tonight,” “get dinner on the table,” type of recipe. Frying tortillas definitely takes a bit more commitment (and you must deal with that dreaded pot of hot, used oil when you are done!). And you know what? Even when you skip the frying part, they’re still delicious.

So if you, like me, are trying to get dinner on the table, or hate slaving over a pot of boiling oil, try the sauce method. The sauce method is just easy enough that suddenly making enchiladas is something I do on a slow afternoon, rather than a production that requires planning and multiple hands and a commitment to the craft. Simplifying that one step makes enchiladas just that much more accessible for me.

If you do want to fry your tortillas (🙌 good work!) you’ll have to change up step 4 in the recipe below. You’ll need to heat up a pan with enough frying oil to dip a tortilla into it, and you’ll want to set up a place to let the fried to tortillas drain. We always used a plat stacked with paper towels, which soak up excess grease. Once the oil is hot, you’ll want to use tongs to place tortillas one at a time in the hot oil. Fry for 5 seconds on each side, and then set on the prepared plate. Many hands make for fast work. The reason why this was practical (and fun!) when I was a kid was that there were two of us: my dad would do the frying while I would do the stuffing. If you don’t have the luxury of a friend or helper in the kitchen, you can fry all the tortillas, placing them in a stack, and then stuff them. Placing them in a stack will help keep them soft. But again, if you just want some enchiladas now, use the sauce method in the recipe below.

Leftover Turkey Enchiladas

P.S. The turquoise casserole dish in these images is my newest kitchen toy, and I love a) how well it cooks things, b) it’s rustic style, and c) the color. I got it on Amazon (affiliate link!).

P.S.S. Enchiladas SCREAM Christmas to me. I guess it’s a family thing. So, you can also use chicken in this recipe if you no longer have leftover turkey around. I use chicken in enchiladas all the time!

Leftover Turkey Enchiladas

Published November 13, 2018 by
   Print This Recipe

Serves: 6-8   |    Active Time: 60 minutes



Ingredients:

  • 3 cups shredded leftover turkey or chicken breast
  • 1 teaspoon coconut oil
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 1/4 cup minced cilantro, plus more for garnish
  • 1/4 teaspoon salt (or to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • To assemble:
  • 2 cups enchilada sauce
  • 1-1/2 cups shredded cheese (try Colby Cheese, Monterrey Jack Cheese or a mix of the two)
  • 16-20 six-inch corn tortillas

  • Directions:

    1. In a skillet, heat the coconut oil over medium heat until it sizzles. Sauté onion and garlic in oil until onions are translucent, and then remove from heat.
    2. In a medium mixing bowl, combine: shredded turkey, onion and garlic, cilantro, salt, cumin, oregano, and chili powder. Mix to combine and set aside.
    3. Preheat oven to 350°F. While the oven heats, assemble the enchiladas.
    4. Work with one tortilla at a time. Dip a tortilla into the enchilada sauce and allowing the tortilla to soften for 20-30 seconds. This helps the tortillas from cracking as you roll them (they still might a little bit, though once it's all baked up no one will know). Then, scoop 2-3 tablespoons of the turkey mixture into the middle of the tortilla, and roll it around the filling. Place the rolled enchilada seam-side down in a baking dish.
    5. Repeat step 4 until all of the turkey and tortilla mixture is used. Then, pour remaining enchilada sauce over the enchiladas, and top with shredded cheese.
    6. Bake enchiladas for 20 minutes, until cheese and sauce are bubbling and edges of tortillas are starting to crisp.
    7. Allow to cool for 5 minutes, and then garnish with minced cilantro and serve warm.

    Vanilla Chai Spice Dried Pears

    Vanilla Chai Spice Dried Pears

    A big box showed up in our dining room in mid-September with my name on the shipping label. 

    It was my birthday but I still scratched my head. This September, I had been so stressed that I mostly avoided the topic of my birthday or gifts with anyone that asked— I certainly didn’t need anything, but I also just couldn’t find a minute to think about it clearly.

    I had ordered nothing from Amazon myself (though in the same minute that thought entered my mind I also started doubting myself— had I hit “buy now” on that Dehydrator I had been eyeing instead of “add to cart?”). 

    When I got halfway through opening the box with a paring knife and found it was a Dehydrator, I doubted myself even further. So much so, that I stopped right there and pulled out my phone to check my Amazon order history.

    Vanilla Chai Spice Dried Pears

    Relief washed over me when I saw I had placed no orders in the last month, but I still had a mystery on my hands. I finished unpacking the appliance before drilling Oliver on who had bought it. It probably took me four tries to get it right, but when I did land on my dad it all made sense. I had given him a non-answer when he had asked about my birthday in general, so he had asked Oliver.

    This new dehydrator was about five times nicer than any of the ones I was planning to buy myself! Quieter, easy to use, and has a timer (key, if you ask me!). It’s the Excalibur 5-Tray Dehydrator (affiliate link!). (THANKS DAD!)

    So far, my absolute favorite thing to dehydrate has been pears.

    This recipe is inspired by one I found in Dried and True (affiliate link), a cookbook that takes dehydrating to the next level, moving it from boring old-fashioned recipes to new, inventive, and tantalizing flavors. I made the Dried Vanilla Pears from the book twice before venturing out on my own.

    Vanilla Chai Spice Dried Pears

    As soon as our first fall day hit, I immediately was dreaming about warmer flavors, like cinnamon, nutmeg, and cloves. Chai. And that’s how these pears came to be — a day dream, like most of my recipes 😉

    In real life, each slice of pear was such a treat, I savored every one. We took them hiking, ate them around the house, and packed them in our bags for outings around town. I always looked forward to those delicious pears. I thought, for about 5 seconds, about sharing them with a few coworkers but greed got the best of me and I kept it to myself. Sharing the recipe is almost as good, right?!

    This recipe is good for dehydrating-pros or a newbies like me. Make it while the pears are at their peak! I used Starkrimson Pears one round and Colorado Heirloom Pears another; Bartlette and D’Anjou would also be great.

    Vanilla Chai Spice Dried Pears

    Vanilla Chai Spice Dried Pears

    Published October 16, 2018 by
       Print This Recipe

    Yield: 20 slices   |    Active Time: 8-9 hours



    Ingredients:

  • 4 ripe pears Starkrimson
  • 1/2 cup granulated sugar or coconut sugar
  • 1 cup water
  • 5 slices of fresh ginger - each about the size of a nickel
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon vanilla extract
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground cardamom
  • Pinch of ground cloves

  • Directions:

    1. Combine all ingredients but the pears in a sauce pan, and bring to a simmer, stirring until sugar is dissolved.
    2. Wash pears and cut into 1/4-inch thick slices. Remove seeds and cut of stems as you go.
    3. Work with 3-4 pear slices at once: submerge pears in syrup on the stove, simmering slices for 10 minutes. Pears should be softened through but should not fall apart easily.
    4. Use a slotted spoon to remove slices from syrup and set on a plate to cool for several minutes.
    5. When all of the pears are done, spread them out on the wracks of your dehydrator (I use this one - affiliate link!), with at least 1/4-inch of space between each slice.
    6. Place wrack in dehydrator and set to 135°F for 8-10 hours, until pears are dried but still chewy.

    Instant Pot Yellow Dal

    Instant Pot Yellow Dal

    The air smells of pine as it whips in the window. Up here, it’s 62 degrees. The Aspens have turned; their bright yellow leaves look stark against the pine trees mixed among them. The air is thin, there is not a bar of cell service to be found, and the moon is up. This is Mount Evans.

    We’ve gone to Mount Evans to climb several times this summer and the change in elevation is always the perfect escape from the summer heat. (Eh-hem, I’ve obnoxiously shared the exact same view every weekend for the last month on my Instagram stories. I just can’t help it — the view takes my breath away every time.) Lately though, it’s been even better than usual because of the fall colors and crisp air. And, even I avoid cooking when it’s ninety degrees out, but when it’s only sixty-two, bring ooooon the baked goods, stews, and cozy foods.

    Instant Pot Yellow Dal
    Instant Pot Yellow Dal

    I love red lentils when the weather starts to turn, and my go-to is dal. It’s creamy, spicy, satisfying, and so easy to make in an Instant Pot. So easy! The best weekend days start with breakfast, take us climbing somewhere among the Aspens, and end in dinner from the Instant Pot.

    Instant Pot Yellow Dal

    Instant Pot Yellow Dal

    Published October 11, 2018 by
       Print This Recipe

    Serves: 8   |    Active Time: 30 minutes



    Ingredients:

  • 2 cups red lentils
  • 1 tablespoon coconut oil
  • 6 cloves garlic, minced
  • 2 small red onions or 1 large, diced
  • 1 inch piece of ginger, minced
  • 1 jalapeño, minced
  • 6 cups vegetable broth
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon whole black mustard seeds
  • 1/2 teaspoon salt
  • Juice 1/2 lime, plus wedges for serving
  • 1/4 cup cilantro, minced, plus more for garnish

  • Directions:

    1. Turn the Instant Pot (affiliate link!) to sauté setting. Add coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
    2. When the onions are transparent, add the lentils, broth, cumin, coriander, curry powder, mustard seeds, salt, lime juice, and cilantro and stir.
    3. Place lid on Instant Pot and turn to “Bean” setting. Set timer for 8 minutes with the seal closed.
    4. When the timer goes off, release the pressure or allow it to release naturally. Stir the lentils, and serve hot with lime wedges and cilantro.
    5. To make this on the stove top instead of an Instant Pot: Use a large soup pot. In step 3, bring everything to a simmer and cook, stirring occassionally, for 15-20 minutes, until lentils are softened through.
    6. Note: If you soak your lentils for 6-12 hours ahead of time (we usually do this), then strain water from lentils before use. Reduce broth quantity to 4 cups, and reduce cooking time to 4 minutes.