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.)

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.

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 Caitlin Sherwood

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Serves: 6-8   |    Active Time: 60 minutes

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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.

Instant Pot Spicy Ginger Sweet Potato Soup

Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

Instant Pot Spicy Ginger Sweet Potato Soup

Published November 1, 2018 by Caitlin Sherwood

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Serves: 6   |    Active Time: 30 minutes

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Ingredients:

2-3 shallots, peeled and sliced

5 cloves garlic, minced

2 teaspoons minced ginger

1 tablespoon coconut oil

3 pounds sweet potato, washed and peeled

1 15-ounce can coconut milk

2 cups vegetable broth

1/4 teaspoon ground nutmeg

Dash ground cayenne

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

Directions:

1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
5. After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.

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.

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

Published October 11, 2018 by Caitlin Sherwood

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Serves: 8   |    Active Time: 30 minutes

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Ingredients:

2 cups red lentils

2 tablespoons coconut oil, divided

6 cloves garlic, minced

2 small red onions or 1 large, diced

2-inch piece of ginger, minced

1 jalapeño, minced

1 teaspoon whole black mustard seeds

1 teaspoon whole cumin seeds

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/4 teaspoon ground cayenne

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 cups vegetable broth

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 1 tablespoon coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
2. While onions cook, heat the remaining tablespoon of oil in a small skillet over medium-low heat. When oil is hot, add mustard seed and cumin seeds, and toast until fragant. (Watch the seeds closely to avoid burning them—the cook quicly).
3. Scape the cumin and mustard mixture into the Instant Pot. Add broth, ground coriander, ground turmeric, ground cayenne, salt, ground black pepper, lime juice, and cilantro and stir.
4. Place lentils in a fine mesh strainer and rinse with cool water. Strain, then add to the Instant Pot. Stir well.
5. Place lid on Instant Pot and turn to “Manual” setting and adjust to high pressure. Set timer for 10 minutes with the seal closed.
6. 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.
7. 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.
8. 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 cooking time to 4 minutes.