So you have tons of turkey from the day before. Now what to do with it? Wrap it in a tortilla of course and slather it with heart disease. This is a really simple, extremely quick way to make a new meal out of that turkey. There are quite a few ways to go about this. An enchilada is basically a thin burrito that is slathered in some sort of sauce. You can buy already made enchilada sauce at any grocery store, or you can just use leftover gravy, as I did.
- 3 tablespoons plus 1/2 cup vegetable oil
- 1 3/4 cups finely chopped onions
- 1 Cup leftover gravy or 1 28-ounce can enchilada sauce
- 1 1/2 teaspoons finely chopped canned chipotle chilies
- 1 cup chopped fresh cilantro
- 3 cups coarsely shredded cooked turkey
- 1 cup grated Monterey Jack cheese
- 12 5- to 6-inch corn tortillas
- 5 oz sage (*if using gravy).
- Heat 3 tablespoons oil in large saucepan over medium heat.
- Add 1 1/2 cups onions and sauté until tender, about 5 minutes.
- Add gravy or enchilada sauce, and chipotles.
- Cover; simmer 20 minutes, stirring often. Remove from heat.
- Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Heat tortillas.
- Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with cheese and sage.
- Bake enchiladas until heated through, about 30 minutes.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.