This recipe, an inventive way to use leftover Thanksgiving turkey, comes from Kris Jenner’s new cookbook, In the Kitchen with Kris (Karen Hunter Publishing/Gallery Books).
Photo: Courtesy Simon and Schuster
Turkey and Cheese Enchiladas
Makes 6 servings
I use leftover holiday turkey for this. You can also use roasted turkey breast from the delicatessen, the meat from a rotisserie chicken, or roast chicken leftovers. This is my go-to recipe after Thanksgiving.
Often you can only find mild enchilada sauce at the supermarket. To spice it up, add 1 chipotle chile from a can, chopped, or season it with chili powder.
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cups shredded and coarsely chopped cooked turkey
One 19-ounce can enchilada sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded jalapeño jack cheese
Six 6-inch (fajita-size) flour tortillas
¾ cup sour cream, at room temperature
Chopped fresh cilantro, for garnish
1. Preheat the oven to 350°F.
2. Melt the butter in a skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a bowl and let cool slightly. Stir in the turkey, ¼ cup of the enchilada sauce, ½ cup of the cheddar cheese, and ½ cup of the jack cheese.
3. Spread a half cup of the enchilada sauce in the bottom of a 9 x13-inch baking dish. Pour the remaining enchilada sauce into a pie plate. Place a tortilla in the sauce. Add a sixth (about ½ cup) of the filling to the center of the tortilla and roll up the enchilada. Place the rolled enchilada, seam side down, in the prepared dish. Repeat with the remaining tortillas and filling. Pour any remaining sauce in the pie plate over the enchiladas. Sprinkle with the remaining cheddar and jack cheeses.
4. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Let stand for 5 minutes. Serve hot, adding a dollop of sour cream and a sprinkle of cilantro to each serving.