Our Christmas was absolutely wonderful this year. Never mind the fact that the 20 pound turkey we ordered turned out to be a 24 pound bird. Never mind the snowstorm, ice storm, rain and wind. It all came together beautifully.
There is always that seasonal dilemma about leftovers. Soup always sounds so wonderful, but we never manage to get around to making it. Instead, I opted for something different this year. By Saturday, we had had our fill of turkey and dressing. Our taste buds screamed for something different. So, I delivered with my turkey enchilada recipe.
I make my own enchilada sauce. I like knowing exactly what is going into my food. I like to pick the freshest ingredients. It all begins with garlic. I sauteed the garlic in oil for about a minute. Then, I added the onions. I let them cook until they were just starting to get brown. Then, I added tomato sauce, half a can of green chilies, 2 tablespoons chili powder, 1 teaspoon paprika, oregano, sugar, and freshly-ground pepper. I added salt and cayenne pepper to taste. For color and extra flavor, I tossed in about 1/4 cup of chopped cilantro. Then, it simmered while I prepared the enchiladas.
I went simple. I used both corn and flour tortillas. First, I spread about one tablespoon on fat-free refried beans on each one. I added a bit of turkey, sprinkled some grated cheese and cut green onions on them. I placed a bit of the sauce on the bottom of a baking dish, sprayed with cooking spray. Then, I added the prepared enchiladas. I covered them with the remaining sauce and cheese. I like a lot of cheese. Judge for yourself and the crew you’re feeding.
The enchiladas baked in a 400 degree oven for 20 minutes. The result was a very welcome change to the traditional turkey dinner, with no leftovers. I couldn’t be sure, but those were the best enchiladas we ever had.
