Turkey Enchiladas Suidas
Chef Joe Quintana from Rosa Mexicano suggests spicing up all that leftover turkey with a Mexican twist. Whether adding to a smoky soup or folding into enchiladas in a creamy Suizas sauce, Quintana likes to incorporate flavors like tomatillo and chile to enhance the beloved bird, once the cranberry sauce has run dry. As for entertaining the guests, chef Quintana notes that "most folks arrive at a dinner party with their appetite already in tact, so best to have something waiting for them to snack on. If you're serving one of our Mexican turkey leftover recipes, I'd suggest starting with an appetizer, like the our ‘Guacamole with roasted pears and apples’, which offers a bite that's both authentic and seasonal."
- 1 Cup sour cream
- salt to taste
- 12 corn tortillas
- 1/2 Cup olive oil
- 1 Cup heavy cream
- 1 bunch cilantro
- 4 cloves garlic
- 4 jalapenos
- 1 Pound tomatillos
- 1 medium white onion, halved
Heat oven to 400 degrees. Place tomatillos, onion, garlic, jalapeno and cilantro in a blender and puree until smooth. Heat 1/2 cup olive oil in a large sauté pan and add the tomatillo mixture. Simmer for 30 minutes.
Add heavy cream and sour cream and simmer an additional 15 minutes, season with salt to taste.
Heat another 1/2 cup olive oil in a frying pan, pass each tortilla through the oil briefly, just until it is soft. Set on paper towels to drain excess oil.
Fill each tortilla with 1/4 cup of the chicken and a little Chihuahua cheese. Place in a large casserole. Repeat with remaining tortillas, turkey and Chihuahua cheese.
Cover the tortillas with the tomatillo sauce, and remaining Chihuahua cheese and place in the oven for 15 minutes until cheese is melted.
Remove from oven and top with onion and cilantro. Serve warm.