The day after Thanksgiving is always daunting: do I recreate the meal and pile turkey, stuffing, and mashed potatoes on a plate? Or do I make the family favorite, a turkey, mayonnaise, and cranberry sauce sandwich? While I love the classics, I'm just as likely to put a Mexican spin on my leftover turkey and whip up a batch of turkey enchiladas. These cheesy, slightly spicy enchiladas will keep in the 'fridge for two days or you can freeze them for up to one month – that's my kind of leftovers.
3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can or jar enchilada sauce
3 plum tomatoes, finely chopped
(canned or fresh)
1 1/2 teaspoons finely chopped canned
1 cup chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
1 can rinsed and drained black beans
Twelve 5- to 6-inch corn tortillas
3 limes, quartered
Heat 3 tablespoons oil in large saucepan over
medium heat. Add 1 1/2 cups onions and sauté
tender, about 5 minutes. Add enchilada sauce,
tomatoes, and chipotles. Cover; simmer 20
stirring often. Remove from heat. Stir in 1/2
cilantro. Season sauce with salt and pepper.
(If you're feeling really lazy, just heat up
some jarred enchilada sauce and season it
with salt and pepper.)
turkey, 1 1/2 cups cheese, 1/4 cup onions,
cilantro, and black beans in a bowl. Season
Preheat oven to 350°F. Heat 1/2 cup
medium skillet over medium heat. Cook one
pliable, about 20 seconds per side. Drain on
towels. Repeat with remaining tortillas.
Spread 1/2 cup sauce in a 13 x 9 x 2-inch
dish. Spoon 1/4 cup turkey mixture in center
tortilla. Roll up tortillas. Arrange seam
side down in
the dish. Spoon 2 1/2 cups sauce over enchiladas.
Sprinkle with 1/2 cup cheese.
heated through, about 30 minutes.
Rewarm remaining sauce in saucepan over
low heat. Serve enchiladas with extra sauce and