Friday turkey enchiladas are a tradition in my family. I look forward to them almost as much as the Thanksgiving meal itself. This is a quick and easy way to use up your leftovers, and a change of pace from the classic holiday flavors. Of course, in Santa Maria, Mexican food is the classic taste all year ’round!
To start, thinly slice or shred your leftover turkey, white or dark meat, whichever you prefer. We use the breast meat for this.
In the bottom of a 9×13 glass baking dish, spread a thin layer of enchilada sauce. You can use corn or flour tortillas, but corn are traditional. My mom has found that warming the tortillas makes them more malleable; you can do this over an open flame or on a pre-warmed skillet, just until the edges soften.
Then, pile turkey, sliced black olives, green chilies and Mexican blend shredded cheese in the center of each tortilla.
Be sure to leave yourself enough tortilla to roll it, and place the roll, seam-side down, into the sauced 9×13 pan. Continue rolling enchiladas and stacking them side-by-side until you have filled the pan. The corn tortillas are about 8″ in diameter, and we usually get about 12-14 enchiladas in the pan.
Cover each enchilada with sauce, making sure no tortilla is exposed. This advice comes from the experience of biting into tough, chewy tortilla that was not covered in sauce… so trust us on this one!
Then cover the entire pan with shredded cheese and bake at 350 degrees F for 30 minutes, or until cheese has melted. Served here with refried black beans, tortilla chips from the best Mexican restaurant in town, and quinoa.
(I’m not posting this quinoa recipe because it wasn’t great. But try this one: Spanish-style quinoa. Add a little S&P. Yummy.)