Left­overs great for en­chi­ladas

USA TODAY Weekend Extra - - books -

When we say loaded, we mean gen­er­ously stuffed turkey and cheese en­chi­ladas snug­gly ar­ranged in a casse­role dish, then lav­ishly scat­tered with a scrump­tious com­bi­na­tion of corn, black beans, and more cheese. When these left­over turkey en­chi­ladas come out of the oven, your fam­ily is go­ing to race to the ta­ble and fight for the first in­dul­gent bite.

In­gre­di­ents 3 ta­ble­spoons plus di­vided cup veg­etable oil,

1 small red onion, diced

2 leeks, green part re­moved, white part sliced thinly

4 cloves gar­lic, minced 2 ta­ble­spoons ground cumin

5 cups left­over cooked turkey (dark and white meat), shred­ded

3 plum toma­toes, diced

4 (15-ounce) cans red en­chi­lada sauce, di­vided 2 cans, can, 11⁄2 cans

21⁄2 ta­ble­spoons chipo­tle chiles in adobo, diced

cup fresh cilantro, roughly chopped

24 thick corn tor­tillas3 ears corn, cooked, ker­nels cut from the ear

1 (15-ounce) can black beans, rinsed, drained

4 cups shred­ded Mex­i­can cheese, for fill­ing and top­ping

In­struc­tions Pre­heat oven to 350 F.

Heat 3 ta­ble­spoons of oil in a large skil­let over medium heat.

Add onions and leeks. Cook, stir­ring of­ten, for 6 to 8 min­utes or un­til the onions and leeks are trans­par­ent.

Add gar­lic and cumin. Cook, stir­ring of­ten, for 2 more min­utes. Add shred­ded turkey, diced toma­toes, 2 cans en­chi­lada sauce, chipo­tle chiles, and cilantro. Re­duce the heat to low and sim­mer for 30 min­utes.

Mean­while, in a small skil­let over medium heat, heat the re­main­ing cup of oil.

Work­ing with one tor­tilla at a time, sub­merge a tor­tilla in the hot oil and al­low it to soften for 10 sec­onds, turn and heat for an­other 5 sec­onds. Set the tor­tilla on a stack of pa­per tow­els to drain.

Re­peat the process un­til all of the tor­tillas are cooked.

Spread ⁄ can of red en­chi­lada sauce in the bot­tom of a large casse­role dish. Set aside.

Place a tor­tilla on a plate. Add enough turkey mix­ture, about cup, to line the cen­ter of the tor­tilla. Sprin­kle the turkey fill­ing with shred­ded cheese. Roll the tor­tilla around the turkey fill­ing and place it seam-side down in the casse­role dish.

Re­peat fill­ing and rolling each tor­tilla with turkey un­til all the tor­tillas are filled or all the fill­ing is gone.

Pour the re­main­ing 11⁄2 cans of en­chi­lada sauce over the top of the casse­role of turkey-filled tor­tillas. Add any left­over turkey mix­ture to the tops of the en­chi­ladas.

Sprin­kle the corn ker­nels over the top of the en­chi­ladas.

Sprin­kle the black beans over the top of the en­chi­ladas.

Sprin­kle the re­main­ing shred­ded cheese over the top of the en­chi­ladas.

Bake un­cov­ered in the oven for 30 min­utes or un­til the sauce is bub­bling and the cheese is melted.

Re­move the casse­role dish from the oven and al­low the en­chi­ladas to cool for 5 min­utes.

Serve hot.

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