Enchiladas

Turkey Enchiladas with Cranberry Salsa

This recipe can be daunting for beginner cooks.  Separate the three stages (enchiladas, green sauce, cranberry salsa) over three days.  Make the enchiladas when you have many hands available (right after Thanksgiving) and freeze in a really large pan you won’t need for a while.   On the weekend you want to serve the enchiladas, make the green sauce one evening, then make the cranberry salsa the next morning.  Thaw the enchiladas the day you make the cranberry salsa.  Cook the enchiladas in the sauce as directed and serve with cranberry salsa on the side.

Enchiladas

  • 4 Dozen Tortillas
  • 2 big bricks of Monterey Jack Cheese (grated)
  • 2-3 bunches green onions
  • 4-6 cups leftover smoked, fried, or roast turkey

For green onions, trim off the top 3-4 inches of green (save for garnish) then chop up the rest by hand or in food processor.  You can also substitute 3/4 cup chopped regular onions.

Dip each tortilla in very hot oil, just long enough to soften.  (5-7 seconds?).  Drain on paper towels.  Lay on plenty of cheese, a teaspoon or two of chopped onion and 1-3 Tablespoons chopped turkey.  Kind of smash it together, then roll tightly and put seam side down in slightly oiled pan.

NOTE: You can freeze enchiladas at this point if you need to make them ahead of time, or when your leftover turkey is handy, like Friday after Thanksgiving.  Ideally, the sauce is made fresh and added right before cooking.  If time is short on the day you will be serving enchiladas, you can add sauce and freeze that way.

 Green Spinach Sauce

  • 3/4 box chopped frozen spinach, cooked according to instructions but leave it less done than more.  Drain off major excess water, but don’t worry about draining all water.
  • 3 cans condensed cream of chicken soup
  • 8 green onions minced
  • 3-4 cans (4oz) green chilies (no need to drain)  I use 4 cans because I like more chili flavor.
  • 1 + 1/4 teaspoons salt
  • 1 +  1/2 pint sour cream (regular or light, but NOT fat free)

Put all ingredients in food processor or use blender and mix well.  This makes a lot of sauce and you may need to mix it up in two batches, depending on the size of your mixer or food processor.

Pour sauce over enchiladas.

If enchiladas are thawed, cover with foil and cook about 30 minutes at 350° F.  After 20 minutes, uncover, add more grated cheese to top (Monterrey Jack, cheddar , or blended Mexican flavors).

Cranberry Salsa

Best made with fresh cranberries, but will work with frozen cranberries.

  • 2 cups cranberries (if using frozen chop them in processor fully frozen)
  • 4 Tablespoons fresh orange juice
  • 2/3 Cup sugar
  • 4 medium red bell peppers
  • 2-4 fresh jalapenos, seeded &  finely chopped
  • 6 Tablespoons fresh cilantro leaves, chopped
  • 2 Tablespoons grated lime zest
  • 1-2 teaspoons lime juice
  • 2 Tablespoons grated orange zest
  • 4 Tablespoons pecans,  toasted and coarsely chopped
  • salt to taste

Roast bell peppers for xx minutes at 350° F.  Peel by rubbing entire roasted pepper in a small brown paper lunch bag.  After peel is removed, discard stem and seed and chop to bite size pieces. Mix pepper pieces with remaining ingredients.  Best when made either the night or morning before serving enchiladas.

Recipe from Kelly Green
Blanco Verde Ranch
Leakey, Texas