Leftover Turkey Enchiladas |
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Written by foodie pam
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Wednesday, 28 November 2007 |
 I don't know about you but I've had more than my share of Turkey over the past few days. On Sunday we finally finished the side dishes that went with our Thanksgiving meal but we still had both white and dark turkey meat left. A fourteen pound bird for two people leaves a lot of leftovers! So for this month's Leftover Tuesdays event it was really easy to pick the leftover to use. The creation also turned out pretty easy because I had a craving for enchiladas with a nice creamy sauce. I opted to convert a favorite recipe into a leftover variation for turkey.  These enchiladas have a great creamy spinach sauce but sadly are not very photogenic. Starting with the initial recipe, I made several modifications to create my own Creamy Spinach, Turkey and Mushroom Enchiladas. I added about a pound of Cremini mushrooms to both balance the turkey flavor and to add some more substance to the enchiladas. I also used Anaheim peppers rather than poblano because I couldn't find any poblano peppers. Anaheim are smaller than poblano so I used four but I could have used even more since I like a hefty dose of veggies. In hindsight, I should have also thrown in a few jalapeños for added heat but since I didn't our version was a bit less spicy than we'd have liked. When I assemble the enchiladas I’ve found it is nice to add a dallop of the sauce into the middle of each enchilada before I roll it up; otherwise you end-up with lots of sauce on the outside but a rather dry inside. The turkey worked great here and although I knew I was eating leftover turkey it didn't seem that way - making this a great way to conceal leftover turkey.
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Last Updated ( Wednesday, 28 November 2007 )
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