This is hands down my families favorite leftover, I usually serve it two days into munching on things like Turkey and Cranberry Paninis, and once we need to diversify our palette. Flavors that pack a punch, recreate turkey into something "south of the border". Nothing like, what we have enjoyed for the last few days, but grow weary of. Enjoy!
Turkey Enchiladas and Yellow Rice
1 medium Onion, diced
3 Garlic cloves, chopped
3 Diced Oven Roasted Chilies, Or (1 can mild fire roasted chilies)
1/4 cup Sliced Black olives(optional)
8 tbs Butter
1/4 cup all-purpose Flour
1 cup Sour Cream- divided to 3/4 cup and 1/4 cup
2 cups Turkey stock, (see Making Turkey Stock) if not, use storebought chicken stock
3 cups Turkey, White and Dark Meat; boned, meat shredded or cut into small pieces (or chicken)
1/2 tbs Salt, or to taste
Freshly ground black pepper
2 cups Ranchero Sauce, see below (or canned Mild Red Enchilada Sauce)
10 large flour tortillas
1/2 pound Monterey Jack or Cheddar cheese, shredded
Chopped tomatoes, red onion, and cilantro leaves, for garnish (optional)
3 Garlic cloves, chopped
3 Diced Oven Roasted Chilies, Or (1 can mild fire roasted chilies)
1/4 cup Sliced Black olives(optional)
8 tbs Butter
1/4 cup all-purpose Flour
1 cup Sour Cream- divided to 3/4 cup and 1/4 cup
2 cups Turkey stock, (see Making Turkey Stock) if not, use storebought chicken stock
3 cups Turkey, White and Dark Meat; boned, meat shredded or cut into small pieces (or chicken)
1/2 tbs Salt, or to taste
Freshly ground black pepper
2 cups Ranchero Sauce, see below (or canned Mild Red Enchilada Sauce)
10 large flour tortillas
1/2 pound Monterey Jack or Cheddar cheese, shredded
Chopped tomatoes, red onion, and cilantro leaves, for garnish (optional)
Ranchero Sauce
2 tablespoons butter
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper
Yellow Rice, recipe follows
Warm oven to 350 degrees F
Filling
Melt butter in large pan, as soon as melted add onions. Cook until tender and translucent, about 4 minutes. Add garlic in last minute. Melt other 6 tbs butter and stir in flour. Cook the "flour taste" out of the flour over medium low for about 2 minutes. Add broth and stir briskly, bring up heat over medium to a low boil, then reduce heat to medium-low and let sauce thicken. About 7 minutes. Mix sauce with chicken in large bowl. Let cool a bit. Add chopped chilies and 3/4 cup sour cream. Stirring until combined.
Assembly
Take a large baking dish (preferably 9x13) and cover the bottom with some of the 1/4 of reserved red sauce. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved red sauce coating both sides(this step can be skipped but sometimes to prevent any exposed tortilla I do this to prevent drying out). Put a scoop of the shredded turkey and white sauce on top of the tortilla followed by a sprinkle of the shredded cheese. Fold about 1/4 of bottom of the tortilla over the filling and then roll the sides like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over the remainder of the red sauce covering all exposed tortillas, and top with the remaining shredded cheese.
Bake
Bake uncovered for about 30 minutes until bubbly. Garnish Options: Red Onion, Shallots, Sour Cream, Salsa, cilantro and tomato.
Yellow Rice
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1/2-1 tablespoon turmeric
1 1/2 teaspoon kosher salt
1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
2 tablespoons butter
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper
Yellow Rice, recipe follows
Warm oven to 350 degrees F
Filling
Melt butter in large pan, as soon as melted add onions. Cook until tender and translucent, about 4 minutes. Add garlic in last minute. Melt other 6 tbs butter and stir in flour. Cook the "flour taste" out of the flour over medium low for about 2 minutes. Add broth and stir briskly, bring up heat over medium to a low boil, then reduce heat to medium-low and let sauce thicken. About 7 minutes. Mix sauce with chicken in large bowl. Let cool a bit. Add chopped chilies and 3/4 cup sour cream. Stirring until combined.
Assembly
Take a large baking dish (preferably 9x13) and cover the bottom with some of the 1/4 of reserved red sauce. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved red sauce coating both sides(this step can be skipped but sometimes to prevent any exposed tortilla I do this to prevent drying out). Put a scoop of the shredded turkey and white sauce on top of the tortilla followed by a sprinkle of the shredded cheese. Fold about 1/4 of bottom of the tortilla over the filling and then roll the sides like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over the remainder of the red sauce covering all exposed tortillas, and top with the remaining shredded cheese.
Bake
Bake uncovered for about 30 minutes until bubbly. Garnish Options: Red Onion, Shallots, Sour Cream, Salsa, cilantro and tomato.
Yellow Rice
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1/2-1 tablespoon turmeric
1 1/2 teaspoon kosher salt
1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
