Leftover Turkey Enchiladas

The last of the 2010 Thanksgiving turkey sits in the freezer (because we’re not supposed to keep leftovers in the fridge for more than four days, you know…). In the freezer are bags of the saddest, driest pieces of the bird, cubed into little bits.

Well, as The Church Lady would say, “How conveeenient!” Defrost about 2 ½ cups of the turkey and you’re ready to make enchiladas from Thanksgiving leftovers and other items you probably already have in the refrigerator.

The inspiration for the recipe is from the blog Kevin & Amanda. We “unSouthified,” or in other words, lightened the recipe, substituting whipping cream and cream cheese for lighter ingredients that really do taste just as good. Here’s what you’ll need:

2 ½ cups cooked diced turkey (can substitute chicken or other protein)

chopped onion (optional)

3 tablespoons salsa

4 ounces Neufchatel cheese

black beans, drained and rinsed

1 tbsp. butter

4 flour tortillas (we use the whole wheat variety)

shredded cheese (we use reduced fat)

½ and ½ or heavy cream

Preheat oven to 350. Spray a 9×13 baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook onions for a few minutes, until translucent. Add salsa. Stir in cream cheese, allow to melt most of the way, then add turkey and cook, stirring constantly. Add ½ can of black beans. Spoon 2-3 tablespoons of turkey mixture down center of each tortilla. Roll up tortillas and place seam side down in 9×13 baking dish. Sprinkle with cheese (we used mozzarella and cheddar because it’s what we had on hand), and lightly, lightly, LIGHTLY drizzle with cream. Cover with foil and bake at 350 degrees for 20 min. Take off foil and cook for another 10 mins, or until top is golden brown.

This recipe made four enchiladas. We were each happily full after eating one.

If you’re vegetarian, leave out the chicken or substitute that crazy fake meat stuff, also known as seitan or tofu. (Sorry, veggies, we’re showing our carnivorous stripes!) Add salt if you like, but the cheeses make it plenty salty (for our palates). Serve with salsa and perhaps top with cilantro or chopped scallions.