Description
Christmas Style enchiladas with red and green sauce and delicious melted cheese are the perfect festive meal during the holiday or any day. This recipe is simple to make using ground turkey or leftover roast turkey and readymade sauces.
Ingredients
Scale
- 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
