Turkey enchiladas after thanksgiving
If you what something good and different to use your Thanksgiving turkey then this would be it. The way I make it I have using other types of meats for this enchiladas. All you need is:
1)flour tortillas
2)Sour cream
3)Thanksgiving turkey or other meat of your choice
4)mozzarella cheese
5)Green enchiladas sauce
I hope you enjoy this one
Have a great Thanksgiving
Ninja Cook
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very moist turkey that you will love
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How To Bake -Enchiladas with Roasted Turkey - How To Feed A Loon
What to do with all the left over turkey, how about make some authentic enchiladas with roasted turkey? So good, so different, and so delicious! Find more easy to cook recipes on our blog:
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Green Turkey Enchiladas - What to Do with Thanksgiving Leftovers (Ep. 383)
If you aren't sure what to do with all of the leftover turkey that you may have from Thanksgiving, consider cooking green turkey enchiladas! They're absolutely delicious and if you don't like green enchilada sauce, you can always use red instead.
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The Best RESTAURANT STYLE RED CHICKEN ENCHILADAS You Can Make at HOME, Claudia’s SPECIAL ♥️
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
Today im going to be sharing with you the best restaurant style red chicken enchiladas, now let me tell you if I opened a restaurant this enchiladas will definitely be a Claudia’s Special, they are that good! Nothing beats it☺️????hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
Making enchiladas can be a little messy, but just clean as you go ????
PRO TIP!!!!
The 2 morita adds a little smokiness if you can’t find them you can substitute for 1 dried chile
chipotle or you can simply skip on it ????
If cheese is at room temperature, it will melt in less than 8 minutes ????
Ingredients: 24 enchiladas
Spice mix:
Salt I used 2 1/2 tsp
2 tsp black pepper
2 tsp ground cumin
2 tsp chipotle powder
1 tsp oregano
Filling:
2 lbs chicken breast(sliced in half)
1 medium size potato; chopped in small cubes
1 carrot;chopped in small cubes
1/2 onion;sliced
1 jalapeño
1 roma tomato
2 minced garlic cloves
For the sauce:
2 chile ancho
2 chile morita
2 chile árbol
3 garlic cloves
1 tsp vinagre
4 tbsp tomato paste
5 cups chicken broth or water
4 tbsp butter(salted or unsalted)
4 tbsp all purpose flour
4 tbsp chili powder
Salt to taste
To assemble:
Oil
24 corn tortillas
Melting cheese of your choice
1 serving of love ????
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Recipes in Spanish :
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Healthy Leftover Turkey Enchiladas
Use your Thanksgiving leftover turkey to make these delicious healthy turkey enchiladas! The perfect flavor-packed recipe to turn your Thanksgiving leftovers into a healthy meal!
Get the full recipe at:
Ingredients:
- white onion diced/finely chopped
- red bell pepper diced/finely chopped
- green bell pepper diced/finely chopped
- olive oil or avocado oil
- minced garlic or 1T garlic powder
- turkey meat (I used the leftover dark meat)
- red enchilada sauce
- whole-grain tortillas use GF if needed
- shredded Mexican Blend (2 ounces plus 6 ounces divided)
- salsa
- green onions chopped
Use recipe link for a full list of ingredients:
See full youtube video:
Instructions
1) Preheat oven to 350F.
2) Saute chopped onion, garlic, and bell pepper in oil until translucent and tender.
3) Add in half of the enchilada sauce, 2 ounces (1/4 cup) of cheese, and 3 cups turkey meat to skillet. Mix until everything is well combined and hot.
4) Add 1/2 cup salsa to the bottom of a 9x13 pan in a 1/8 inch layer (just barely line it.) Divide turkey mixture among the tortillas, roll into burritos, and place in the casserole dish.
5) Top with the remainder of the enchilada sauce and the rest of the cheese (about 3/4 cup.)
6) Bake the enchiladas at 350F for 25 minutes. Garnish the enchiladas with sliced green onions.
Thanksgiving Leftovers Enchiladas | Chef Eric Recipe
Some dishes are best the second day. With minimal effort, sliced or pulled turkey can be transformed into a remarkable culinary achievement. Make Leftover Turkey Enchiladas a new elevated culinary tradition in your home. Be sure to tell us what ingredient you had leftover to add to this fun meal!
Chef Eric Gephart
Ingredients: (Substitute for what you have leftover)
3 Cups Leftover Turkey
6 Each Flour Tortillas
10 Each Green Beans, cut in ¼’s
2 cloves Garlic, Chopped
1 Tablespoon Sage, Fresh Chopped
2 Sprigs Rosemary, 1 Picked and chopped and 1 whole for garnish
¼ Bunch Thyme, Picked and Chopped
2 Ears Corn, Cooked and Deep Cut into Shingles
3 Cups Gravy, Warmed
1 Each Onion, Yellow, Diced
1 Cup Cranberry Sauce
1 Cup Butternut squash, cooked
½ Cup Dressing
1 ½ Cups Shredded Cheese
1 Cup Whipped Potatoes, warmed
Method:
1. Stabilize your grill at 400F with both a direct cook side with a soapstone or cast-iron griddle and on the other side a deflector shield in with a grill grate above it on the highest setting of the divide and conquer system.
2. Set a casserole dish on the indirect side and the gravy in a heat safe sauce pot on the back of the direct soapstone to keep it warm.
3. Slightly oil the direct soapstone to begin “Grill sautéing the turkey/vegetables and warming tortillas.
4. Add the onion to the soap stone and allow to sweat. After 1 minute add the green beans, cut corn, garlic and cook for another minute. Pour a dash of gravy on top and the turkey and chopped herbs.
5. Using 2 spatulas slide under the pile of ingredients and roll the bottom to the top. Now that the ingredients are incorporated and heated through, transfer the enchilada mixture into a bowl for later use.
6. Ladle 1 cup of gravy into the bottom of the casserole dish. Begin warming tortillas and building the enchiladas.
7. Warm the tortillas and top with a bit of gravy, cranberry, cheese, 2 tablespoons of enchilada mixture, potatoes, butternut squash, dressing and roll the tortilla into a blanket around the filling, flip the seam side down and place in the casserole dish on top of the gravy. Repeat until the casserole dish is full.
8. Top the row of enchiladas with another cup and a half of gravy. Spread the gravy evenly and top with an even layer of shredded cheese.
9. Close the dome and roast uncovered for 25 minutes. Garnish with chopped herbs, a dollop of cranberry sauce and sprig of rosemary. Transfer to the table and enjoy!
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