Saturday, 10 December 2016

Leftover Turkey Green Enchiladas

I got to take some of the turkey leftovers from Thanksgiving home. The first thing I made were these enchiladas. I had tomatillos from the garden, so I used them to make a green enchilada sauce along with some poblanos from the garden too. Please adjust the chills to your liking. I also made my own tortillas using a Jamie Oliver taco recipe from Money Saving Meals. They were a lot of fun to make and definitely tasted better than shop bought ones.

Leftover Turkey Green Enchiladas
(Serves 4)

For the enchilada sauce
450g tomatillos
4 garlic cloves
2 jalapeno chillis, sliced
2 poblano peppers, sliced
2 serrano chillis, sliced
2 tbsp chopped coriander
½ tbsp cumin
1 tbsp spicy chili powder
salt and pepper
500ml chicken stock

1 tbsp oil
1 onion, chopped
300g leftover turkey
200g green beans
100g sweetcorn
300g leftover turkey
1 tbsp chipotle paste
60g cream cheese
8 tortillas
100g cheddar, grated

First make the sauce. Preheat the oven to 180C.

Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Add the peppers and the garlic to baking sheet and bake for 20-30 mins, or until the pepper skins are nice and charred. Remove from heat and leave to cool a little.

Peel the skins from the peppers and add the peppers to a food processor with the tomatillos and garlic. Add the coriander, cumin, chili powder and salt and pepper. Process to combine. Add the chicken stock and blend until smooth.

Heat a frying pan and add the oil. Add the onion and cook for 4-5 mins. Add the green beans and the sweetcorn and cook for 5 more mins. Add the leftover turkey and chipotle paste a cook stirring for a couple of mins. Add the cream cheese and stir to combine.

Put a little of the sauce in the bottom of an ovenproof dish.

Divide the filling between the tortillas, roll up and then place in the oven-proof dish. Cover with the rest of the sauce and top with the cheese. Bake in the oven for 30 mins until golden on top.

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