Make Extra Enchiladas
Enchiladas are a bit fussy and messy because of the assembly, but the results are soooo worth the extra effort. My advice is to make more than you need because everyone fights over the leftovers. Saucy, cheesy, and packed with a delicious filling. It’s Christmas every day!
Red or Green? Christmas Style Enchiladas
Go into any restaurant in New Mexico featuring southwestern cuisine, and the staff will ask, do you like your dish or enchiladas “red or green?” In other words, do you want your enchiladas with red or green sauce? How about BOTH, which makes it Christmas Style Enchiladas? It does not have to be the holiday season to get enchiladas with red and green sauce, and above all, you do not have to choose between the rich red or the tangy green sauce. It’s Christmas year-round!
New Mexico Cuisine
Friends of mine hosted hubby and me at their home in Santa Fe, New Mexico. We devoured the delicious food and, more importantly, learned about the Native American and Spanish cultural influences on this historical cuisine. I recommend Red or Green New Mexico Cuisine by Clyde Casey for a great cookbook about bold flavors and cuisine history.
Enchiladas the Dinner Hero
In the previous post, the Beef and Black Bean Enchiladas recipe uses a rich homemade red sauce. This recipe uses ground turkey, or leftover roast turkey meat (dark or white), and store-bought red and green sauces, which keeps cooking simple during a busy season. Use any preferred tortilla – flour, corn, or grain-free.
Make a Festive Dinner
In addition to being a great meal, enchiladas are also a festive dinner with a vibrant history that can bring Christmas to the dinner table year-round. Serve with Charred Poblano Coleslaw with Pepitas or your favorite salad.
More Leftover Turkey Recipes
More recipes to try
Enchiladas with Red and Green Sauce – Christmas Style
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Ingredients
- 1 Tablespoon olive oil
- 2 tomatillos, diced
- 1 white onion, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon ancho chili powder
- 1 lb ground turkey or 2 cups finely diced leftover roast turkey (dark, white, or combo)
- 15-oz can pinto beans or Anasazi beans, rinsed and drained
- 10-oz can of green enchilada sauce
- 10-oz can of red enchilada sauce*
- 1/2 teaspoon salt
- juice of 1/2 lime
- 8 8-inch tortilla – flour, corn, or grain-free **(I use Siete Grain Free Tortillas – almond, cassava, or cashew flour)
- 2 cups shredded cheese. I used Irish cheddar, which is white, but Monterey Jack or cheddar is also good
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 325º.
- Cook Filling: Heat olive oil in a skillet. Remove the papery husks from the tomatillos, dice them into small pieces, add to skillet, and cook for 3 minutes. Add chopped onion and cook until soft. Add spices and stir to combine. Add ground turkey to the skillet, break it up with the back of a fork and cook for 5 minutes or until no pink remains. If using leftover turkey, add diced meat to warm through. Add beans and cook until heated through. Add lime juice, salt, and cilantro and stir to combine.
- Assemble Green Sauce Enchiladas: Coat the bottom of an 8-inch square casserole with 2 – 3 Tablespoons of green sauce. Fill each tortilla with 2 tablespoons of meat filling and carefully roll it up. Place it seam-side down in a casserole dish. Repeat with 3 more tortillas. Spoon any remaining meat mixture along the sides of the casserole or on top of the enchiladas. Top with sauce over all tortillas to cover completely. Don’t leave any open areas without sauce. If making ahead, cover and place in the refrigerator until ready to cook.
- Assemble Red Sauce Enchiladas: Repeat above with 4 more tortillas with red sauce in another 8 x 8 dish. Coat the bottom of an 8-inch square casserole with 2 – 3 Tablespoons of red sauce. Fill each tortilla with 2 tablespoons of meat filling and carefully roll it up. Place it seam-side down in a casserole dish. Repeat with 3 more tortillas. Spoon any remaining meat mixture along the sides of the casserole or on top of the enchiladas. Top with sauce over all tortillas to cover completely. Don’t leave any open areas without sauce. If making ahead, cover and place in the refrigerator until ready to cook.
- Bake: Sprinkle both dishes with cheese and bake for 15 minutes or until cheese is melted and beginning to brown.
- Garnish with cilantro and serve.
Notes
*For a homemade red sauce, see Beef and Black Bean Enchiladas
**If not following a grain-free or paleo diet, whole wheat flour tortillas work great. If gluten-free, use corn tortillas.
- Prep Time: 30
- Cook Time: 15
- Category: Turkey
- Method: Stovetop and Oven
- Cuisine: Southwest
Keywords: Christmas Season, leftover roast turkey
4 responses to “Christmas Style Enchiladas – Red and Green Sauce”
These are terrific. So easy to make and so delicious. Every night should be enchilada night.
Thank you and I agree with enchiladas often!
Quick, easy delicious recipe. 10/10 would recommend!
★★★★★
Thanks for the thumbs up.