Looking for something creative to do with Thanksgiving leftovers? Whether you use a roasted chicken or turkey, enchiladas are a delicious and versatile dish. I use the term versatile because you can mix and match ingredients based on personal preference and what you have on hand — and it nearly impossible to mess them up. Turkey for chicken? No problem. A big fan of cheese? Add more of it. Like hot dishes? Turn up the heat!
Another bonus is that enchiladas will be a nice flavor alternative if you have feasted upon a traditional turkey dinner on Thanksgiving day.
So here’s how I pulled the dish together a few weeks ago.
1 yellow onion, chopped
1 Poblano pepper, chopped
2-3 cloves of garlic, minced
1/4 cup chicken broth
Whole roasted chicken, skin removed and pulled apart (turkey leftovers ideal!)
1/2 cup sour cream
1 cup grated monterey jack cheese
1 can enchilada sauce
Step 1: Saute onions, garlic and pepper for 3-4 minutes, until softened. Remove from heat and add chicken broth, sour cream and cheese.
Note: There are many variations here. You can add jalapeno peppers if you like heat. Or use a pepper jack cheese instead of monterey. If you like enchiladas cheesy, add more cheese. If you don’t have any sour cream on hand, create your own sauce with the vegetables, broth and flour.
Step 2: Place about 1/3-1/2 cup of the chicken mixture onto individual tortillas, roll, and place into a oblong cooking dish, seam side down.
Step 3: Pour about 3/4 cup of the sauce on top of the enchiladas and sprinkle a little more cheese (all depending on how much you like cheese). Bake about 30 minutes at 350 degrees.
Step 4: Serve with with more enchilada sauce and home-made pico de gallo! Other great toppings are lettuce, avocado, cilantro, green onions.
How to make easy pico de gallo: Chop tomatoes, onions, jalapeno pepper and cilantro. Mix together. Add lemon juice and season with salt. Nothing in a jar can compare!
Other enchilada recipes that looked good to me:
Yumly (Made with whipping cream.)
Food Network (Make your own enchilada sauce.)
Martha Stewart (A little lighter.)