Turn your leftover turkey into a sensational meal! Out of season, roast chicken breasts on the bone (seasoned); cool, bone – and cut into cubes.
- 2 ½ cups cooked turkey, cubed, skin discarded
- 2 teaspoons canola oil
- 1 cup onions, peeled, sliced thinly
- 1 cup cubanelle peppers, cleaned, seeded, sliced thinly
- 1 cup roasted sweet potatoes, or from holiday leftovers
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 ½ cups low fat milk
- ¼ teaspoon salt and pepper
- 4 ounces light cream cheese
- 2 teaspoons chipotles from can, mashed (from adobe sauce) or more to taste
- 1 ¼ cups monterey jack cheese, sheredded or cotija mexican style cheese (crumbled)
- ¾ cup corn tomato and black bean salsa
- 3 tablespoons scallions, cleaned, sliced thinly
- 3 tablespoon cilantro or parsley, cleaned, dried, chopped
- 12 6″ corn tortillas
Heat a large stick proof skillet with 2 t. canola oil. Saute the onions over low – medium heat until softened. Add the peppers, stir well and cook together for five minutes more. Remove from the heat.
Make the white sauce: In a heavy medium sized saucepan, melt the butter, add the flour, and stir over low heat with a whisk. Add 1/2 of the milk. Bring to a boil, add the remaining milk, turn down the heat to low, and whisk all the time until smooth and thickened, about 3 minutes. Remove from heat, whisk in the 4 ounces of light cream cheese until smooth, slightly cool.
Take out half of the sauce and place in a medium sized bowl – to this bowl add the turkey cubes and the chipotle chilies.
Preheat the oven to 350 degrees.
Assemble the enchiladas: Lay the corn tortillas in two piles. Make two at a time. In the center of each add some turkey filling. Top with a portion of onions & peppers, some cheese, about 4 -5 pieces of sweet potatoes and a sprinkle of parsley. You will have about 3/4 cup cheese remaining. Roll up and place in a large rectangular baking pan. Repeat with the remaining ingredients.
Top with the remaining white sauce over the rolled tortillas. Top with the corn, tomato and bean salsa. Add the remaining grated cheese and then the scallions. Bake for 15 minutes until bubbly and just golden around the edges.
Servings: 12 Enchiladas
Ingredient substitition notes:
For Monterey Jack Cheese ~ Mexican Cojhita Cheese
For Scallions ~ Purple Scallions or Chopped Red Onions (gives great color)
For Roasted Sweet Potatoes ~ Chopped Thanksgiving Yams, cubed (or cubes of Bread Stuffing)
For Chipotles in Adobe ~ Dried Ground Chiles and Cumin