The first time I had these delicious rolls of leftover Tom the Turkey, we were in Arroyo Seco, NM with my family. We spent Thanksgiving day surrounding a bunch of turkey fryers manned by whiskey-drinking cowboys. They even shared their flasks with us. It was cold, and we were surrounded by the gorgeous mountains of New Mexico. My brother, husband, and I got to experience a different kind of Thanksgiving. Although my brother isn’t here anymore, I’m sure he’d say it was one of his favorites.
Komer Red Chile Turkey Enchiladas
2 tbs. unsalted butter
1 yellow onion, minced
Freshly ground black pepper
Leftover turkey, diced
1 batch corn tortillas
3 cans Hatch red chile enchilada sauce (or your fave sauce)
Shredded cheddar cheese
Cilantro, to garnish
Preheat oven to 375.
In a large Dutch oven or skillet, melt the butter over medium-high heat. Sauté the onion until translucent, stirring occasionally (about 8 minutes). Season with salt and pepper. Add the turkey to the onion mixture, stir to combine.
While the onion is cooking, brown your tortillas. Heat a small nonstick skillet over high heat until hot. Brown each tortilla for about 15 seconds per side until the tortilla firms up. (This allows you to roll the tortillas without them crumbling). You can really do this two-at-a-time with two small skillets. Set the tortillas aside until ready to assemble.
Once the turkey and onion mixture is cool enough to work with, dip each tortilla in some of the enchilada sauce. Then, stuff with the onion and turkey mixture, roll, and place seam-side down in a large, greased 13×9 pan. Continue this process until you’ve used up all your tortillas or turkey or both. (We ended up with two full 13×9 pans of enchiladas and just froze one for later).
Pour sauce over the assembled enchiladas, sprinkle with cheese, and bake for 20-25 minutes until the cheese is gold and bubbly. Garnish with cilantro.
To freeze: Cover enchiladas with two layers of thick foil. When ready to cook, thaw overnight in the fridge, then bake as above.