This is one of my favorite make-ahead recipes—and a fabulous way to use leftover Thanksgiving turkey. A perfect “white” enchilada recipe. Originally this recipe came from Beverly Wendt by way of her daughter, my friend Susan Kennedy.
I’ve changed it up a bit as I like my Enchiladas to be more spicy and black beans are just a must. I have also given you a couple of variations to this fantastic recipe.
I use disposable foil pans for easy freezing, cleanup, and gift giving .
Meemaw’s Turkey Enchiladas
6 cups cooked turkey or chicken, shredded
4 cups chicken or turkey broth
Nonstick cooking spray
1 can condensed cream-of-chicken soup, undiluted
1 8-ounce carton sour cream (low-fat or nonfat works fine)
1 4-ounce can chopped green chilies, juice included
4 cups Monterey Jack cheese, shredded
4 cups Mexican shredded-cheese mix
1 onion, finely chopped
1 large Tbsp. garlic, minced
1 6-ounce can sliced black olives or 1 14½-ounce can black beans, rinsed well (optional)
2 Tbsp. cumin
One bunch cilantro, chopped
1 10-inch package flour tortillas (try sun-dried tomato or pesto flavors for a green or red Christmasy look)
To make filling, combine shredded meat, soup, sour cream, green chilies, Monterey Jack cheese, 2 cups of Mexican cheese, onion, garlic, black olives or beans (if desired), cumin, cilantro, and 4 Tbsp. of the broth to form a firm mixture. Spray 9×13-inch pan with cooking spray. Fill each tortilla with approximately 2 heaping Tbsp. chicken mixture, roll, and place seam- down in pan. Mix remaining filling with chicken broth until filling is runny. Spread over top of tortilla rolls and sprinkle the remaining 2 cups of Mexican cheese mix over the top. Freeze at this point if desired, or cook uncovered in the oven 40 min at 350º or until bubbly. To cook the frozen enchiladas, you can thaw overnight in the refrigerator and bake as above or bake the frozen casserole for about 85 minutes, until bubbly. Fresh cilantro on top is optional but adds a fantastic fresh pop of flavor to the entire dish.
Makes 10–12 servings.
Add a 4-ounce can of chopped jalapeños in addition to green chilies. Add 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Roll several leaves of baby spinach into each enchilada. For vegetarian enchiladas, omit turkey, use vegetable broth, and use 2 cans of black beans.
Recipe featured in The Christmas Kitchen a gathering place for making memories by Tammy Maltby with Anne Christian Buchanan. All rights reserved.