This past weekend we had house guests who happen to love Mexican Food as much as our family. So on the day after Thanksgiving, we shared in two different takes on enchiladas using turkey and sweet potatoes.
Both recipes were ones I developed as I cooked, tasty improvisations that turned out so delicious, I just had to share.
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 – 4 oz can diced green chilies
½ teaspoon salt
¼ teaspoon ground pepper
1 teaspoon dried cumin
1 teaspoon chili powder
½ teaspoon dried oregano
¼ cup water
1 – 15 oz can black beans, drained and rinsed
1 ½ cups diced turkey
½ cup sour cream
10 whole wheat or flour tortillas
1 – 12 oz can enchilada sauce
1 cup shredded cheddar cheese
Preheat oven to 375 degrees.
In a medium skillet over medium high heat, heat the oil. Add the onions and garlic, cook for 3 minutes. Add the green chilies, salt, pepper, cumin, chili powder and oregano. Stir well to combine. Add the water and reduce heat to low. Simmer 5 minutes or until the water has evaporated.
Remove from the heat.
Pour the black beans and turkey into a large bowl. Stir well. Add the onion mixture and stir well. Add the sour cream and stir again.
Taking one tortilla at a time, place about 1/3 – ½ cup of the mixture at one end. Roll up like a cigar and place in a 9 x 13 baking dish. Repeat.
Once the baking dish is full, pour the enchilada sauce over all the enchiladas.
Bake in the preheated oven 20-30 minutes, or until they are bubbling and the tortillas are slightly browned.
Sprinkle cheese on top of the enchiladas and place into the oven for 5 additional minutes.
Let cool 5-10 minutes before serving.
Makes 10 enchiladas
A very tasty take on “leftovers” that doesn’t remind you of your Thanksgiving dinner.