If you're like I am, you will mine that leftover turkey carcass for all it's worth, and in this case, since we opted for a local Embudo Farms turkey, it was worth a lot!
That turkey still has some miles on it, to the tune of Turkey Tortilla Soup and Turkey Stacked Enchiladas, as well as the basic reheated turkey, potatoes, gravy, etc plate you are having for breakfast.
New Mexican cooks (West Texans, too) stack their enchiladas rather than roll them. It's quicker and easier to layer the tortillas and if you are suffering from post Thanksgiving Cooking Syndrome like I am, it's minimal effort for something delicious. Some folks stack individual portions on a plate, but I am a casserole fan, so that's how this one will go.
Stacked Turkey Enchiladas, Green
Preheat oven to 375 degrees. Have 9 X 9 inch oven safe dish handy.
Ingredients
12 corn tortillas
1 28 oz can green chile enchilada sauce, mild (I like Juanita's or Las Palmas)
2 cups shredded turkey
3/4 c sour cream
6-8 ounces of shredded Monterey Jack cheese
Salsa, more sour cream, cilantro for garnish.
Directions
1. Pour almost all the green chile sauce into a saute pan. Save about 1/2 cup to cover the bottom of your baking dish.
2. Heat the green chile sauce to barely simmering. Dip your corn tortillas, using tongs, one at a time, into the sauce to soften a little. (You can do this with oil, but after that giant Thanksgiving dinner do you really need more fat?) Arrange 4 tortillas over the sauced bottom of your baking dish, overlapping slightly and allowing the tortilla to climb up the sides of the dish if necessary.
3. Sprinkle 1 cup turkey over the first layer of tortillas. Using a spoon or ladle, pour a little of the simmering green chile sauce to moisten. Sprinkle a third of the cheese over the turkey and dot 1/4 cup sour cream over it all.
3. Dip 4 more tortillas into the simmering green chile sauce, arrange like before and repeat with remaining 1 cup turkey, one third of the cheese, chile sauce to moisten, and sour cream dollops.
4. Dip the last 4 tortillas in the remaining sauce and lay them over the top of your casserole. Pour any remaining green sauce over the top. If there's a lot, use a spatula to help the sauce travel into the casserole. Sprinkle with cheese, dot with 1/4 cup sour cream.
5. Bake enchiladas for about 30 minutes, until casserole is merrily bubbling and cheese is slightly browned. Let it all set for about 5 minutes.
Garnish with salsa, more sour cream, and cilantro, if you like it.
Serves 4-6 depending on how hungry you all are.
mexican lasagna! theer
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