TURKEY ENCHILADAS (makes TWO 9x13 casserole dishes - one for dinner and one to freeze for a rainy day)
2 Qt. leftover turkey meat, shredded or cubed
2 C. green or red tomatillo enchilada sauce
3 C. cheese
12 medium tortillas (we like the corn-flour blend best but you can use 8 large flour tortillas instead if desired)
sour cream béchamel (below)
FOR RED ENCHILADAS: Pour 1/2 C. red enchilada sauce into the bottom of each casserole. Mix turkey meat with the béchamel and 1 C. cheese. Fill each tortilla with 1/2 C. meat mix and roll up, place into casserole dishes. when dishes are full, top enchiladas with remaining red sauce and top with cheese
FOR GREEN ENCHILADAS: Pour 1/2 C. béchamel sauce into the bottom of each casserole dish. Mix turkey meat with the green enchilada sauce and 1 C. cheese. Fill each tortilla with 1/2 C. meat mix and roll up, place into casserole dishes. when dishes are full, top enchiladas with remaining béchamel sauce and top with cheese
TO BAKE FROM FRESH: preheat over to 350* and bake for about 45 minutes until cheese is bubbly.
TO FREEZE FOR LATER: cover tightly with a piece of tin foil (spray lightly with pan spray to prevent it from sticking to cheese) then wrap in a layer of saran wrap tightly. label and freeze.
TO BAKE FROM FROZEN: preheat oven to 350* pull casserole out of freezer, remove saran wrap (leave foil) and place into oven for 1 hour. remove tin foil and cook 20 more minutes until cheese is bubbly and internal temp is 140*+
for the sour cream béchamel:
1/2 C. turkey fat (I use the fat from making broth with the turkey carcass, but you can use a stick of butter too)
1/2 C. all purpose flour
1 C. sour cream
2 C. turkey stock
salt and pepper to taste
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