After all the preparation and cost, Thanksgiving dinner is over. Now you’re faced with the clean-up. You take the bulk of the turkey meat off the bone and get ready to toss the carcass, but wait… Don’t do it!
Revisit your Grandma’s kitchen secrets and you’ll save time and money with just a few simple steps.
• 1 cup diced onions
• 1 Tbsp. chopped garlic
• 2 Tbsp. Olive oil
• 2 – 15 oz. cans red kidney beans
• 2 tsp. Cumin
• Salt & Pepper
3 Tbsp. Olive oil
3 Tbsp. Flour
2 Tbsp. Chili powder (or more to taste)
1 cup beef broth
1 – 32 oz. can of tomato sauce
2 – 3 cups chopped cooked turkey
8-10 cooked tortillas
3 Cups cheddar cheese
Salt & Pepper
To make enchilada filling, heat oil in large, heavy skillet. Add onions and cook for a few minutes. Add garlic and cook for another 2 minutes until onions are soft and translucent. Do not brown.
Open cans of beans, drain, but reserve liquid. Add beans to the skillet and heat through. Add reserved bean liquid if it’s too dry. You want a nice creamy texture. Use a potato masher and mash the beans to make your own refritos. Add cumin, salt and pepper to taste. Turn heat off. Add turkey and 1 cup of cheese, stir to combine.
To make enchilada sauce, heat oil in med. sized pot. Add flour and cook for 2 minutes. Add chili powder (you can add more if you like). Add beef stock and tomato sauce and whisk until smooth. Let simmer until thickened. Turn heat off.
Pour some of the enchilada sauce in bottom of oven-proof dish so it just covered the bottom. Lay tortilla in dish, fill with approx. ¼ cup of the filling, roll closed and repeat until the dish is full (do not over crowd). Pour remaining sauce over the top. Sprinkle with remaining cheese and cook in a 375 F. oven for approx. 30-40 minutes or until heated through, bubbly and the cheese has melted.
Serve with Fresh tomatoes, lettuce, black olives, sour cream or any of your favorite Mexican toppings.
Serves 4 – 6 people.
Cooking time: 30 – 40 minutes