Why cook an extra big turkey for Thanksgiving or the holidays? Lots of leftovers!
Here's one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled with shredded Jack and baked until bubbly.
Crazy good! As in I don't want to share any of it good. As in if I have to share it I better make a double batch good. Which means we'll need a bigger turkey.
Green chiles and cream pair beautifully together, because the cream moderates the heat of the chiles, helping you to better taste the flavor of the chiles. (See our roasted poblanos in cream sauce.)
So, even though this type of cream-based enchilada is more Tex-Mex than Mex, it incorporates classic Mexican flavors. The green chiles in the salsa verde play well with the cream, and the tangy tomatillos of the salsa verde help cut through the richness of the sauce.
Creamy Cheesy Turkey Enchiladas
- 1 Tbsp butter
- 1 cup finely diced onion
- 1/2 teaspoon ground cumin
- 4 ounces cream cheese, room temperature
- 3/4 cup cooked sweet potato (can sub cooked carrots, squash, or pumpkin)
- 2 1/2 cups chopped cooked turkey meat
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 1 cup prepared tomatillo salsa verde
- 1 1/2 cups grated Monterey Jack cheese
- 8-10 flour tortillas, about 8-inches wide
- 1/3 cup sliced black olives
- 2 Tbsp sliced green onions, including greens
- Equipment needed
- A 9x13-inch casserole dish
Sauté onions in butter, add cumin:
Melt butter in small saucepan on medium high heat. Add the finely diced onion and sauté until golden and lightly browned. Stir the ground cumin into the onions and cook for a minute more. Remove from heat and let cool.
Mix together the cream cheese, sweet potato, cooked chopped turkey, the cooked onions, and a teaspoon of salt:
with your (clean) hands in a medium bowl.
Roll up tortillas with filling:
Preheat oven to 350°F. Butter the inside of a 9x13-inch casserole dish. Working one flour tortilla at a time, place about 1/4 to 1/3-cup of the filling mixture into the center of a tortilla, spreading it out in a line from one side to the other.
Roll up the tortilla and place it seam-side down in the casserole dish. Repeat with the rest of the tortillas until the dish is filled.
Add cream, salsa, cheese:
Pour heavy cream over all of the enchiladas in the dish. Spread one cup of tomatillo salsa over the top of the enchiladas. Sprinkle with the grated jack cheese.
in a 350°F oven, uncovered, for 25 minutes, or until the cheese is completely melted and the enchiladas are heated through.
Sprinkle with olives and green onions:
Remove from oven and sprinkle with sliced black olives and chopped green onions. Serve immediately.