It may not be Thanksgiving, but that’s no reason to forget about leftover turkey recipes. We recently butchered our very large broad breasted turkey. He dressed out at 23 pounds. That’s a whole lot of turkey for a family of three. Needless to say, we were pretty tired of turkey by the time we finished him off. Any recipe that enhanced the turkey flavor was a welcome blessing. Turkey is pretty bland by itself, but it can easily be married with almost any combination of flavors. Why else would we have turkey sausage, turkey bacon, turkey burgers, etc.?
For this recipe, I decided to adapt a traditional enchilada recipe. By adapt, I mean completely alter because I was between grocery store visits and low on quite a few ingredients. I made it work and these enchiladas did not last long. My son loved them. I served them with black beans and yellow rice because, well, I live in Florida and we always have them on hand. They would also work well served with Mexican rice and refried beans.
1 Tbsp vegetable oil
1/2 c. chopped onion
2 c. roasted turkey, diced or shredded
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp cayenne powder
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp Kosher salt
1 tsp ground black pepper
2 c. cottage cheese
1/2 c. sour cream
1 tsp Kosher salt
1 pinch ground black pepper
12 – 6″ corn tortillas
2 c. shredded Monterey Jack cheese
1 – 10 oz. can red enchilada sauce
Heat oil in medium skillet over medium heat. Add onion and saute until tender. Combine the dry seasonings in a small bowl and stir with a dry whisk until combined. Add turkey and dry seasonings. Mix until everything is well coated. Remove from heat.
In a medium bowl, mix sour cream with cottage cheese and season with salt and pepper.
Preheat oven 350 degrees.
Heat tortillas in the microwave until soft. Spray a 9×13 baking dish with non-stick spray. Assemble enchiladas by spooning meat mixture, cottage cheese mixture and a pinch of shredded cheese into a tortilla shell. Roll up the tortilla shell and place in baking dish. This works best if you assemble them in the baking dish because some filling is bound to spill out. Assemble all 12 enchiladas and tightly pack into the baking dish. Spoon extra meat and cheese mixtures around the sides and tops of the enchiladas in the baking dish. Top with red enchilada sauce and remaining shredded cheese.
Bake at 350 degrees for 30 minutes or until the cheese and melted and bubbly.