Most of us have a favorite way to use up Thanksgiving leftovers. I’m freezing my leftover stuffing to use later this winter with the Cornish game hens I have in the freezer. I usually make turkey soup, but yesterday, it occurred to me that I have all that green tomato salsa verde that I made earlier this fall, and why not use up the leftover carved turkey in some green enchiladas? I hadn’t tried the sauce yet, and since I just picked another box of green tomatoes out of the greenhouse, I might want to make more of it.
I made two pans of enchiladas, one with gluten-free tortillas for me, and one with flour tortillas for the rest of the family. And they liked it quite a bit, so I might be making more salsa verde this week.
I chopped three or four cups of leftover turkey, both white and dark meat, into bite-sized pieces. This made six gluten-free enchiladas for me, and ten regular enchiladas for the family. I had cheese already shredded in the freezer, so I used what I had, which was white cheddar. My favorite cheese for green enchiladas is pepper jack, but Monterey jack is also good. I lined my pans with foil because I plan to put any leftovers into the freezer for a quick, heat-up meal on rushed days. The foil will allow me to lift the cooled enchiladas out of the pan, so I can wrap them with more foil and plastic for a tight seal.
Green Turkey Enchiladas
(makes 8-12 enchiladas)
1 pkg. medium-sized flour tortillas (12)
3 cups chopped turkey, light or dark meat or mixed
2 cups blended salsa verde (1 pint jar)
1 cup chopped onions
1 small can sliced black olives
2 cups shredded cheese
1 cup chunky salsa verde
Spray the bottom of a 13X9 inch pan with cooking spray (or oil it with a pastry brush) and spread a generous spoonful of sauce on the bottom of the pan. Reserve a quarter cup of sauce for spreading on top. Mix the rest of the sauce in a large bowl with the turkey, onions, chunky salsa verde, and olives. It’s easiest to mix the cheese in at this point as well, reserving a quarter cup for the top. What you end up with doesn’t look that tasty, but it will be, I promise.
Starting at one edge, place 3-4 tablespoons of the turkey filling mixture along the edge of the tortilla. Roll it up and place it seam side down in the pan. Continue until you have used all the filling mixture (you may have leftover tortillas). Paint the tops of the enchiladas with the reserved sauce and sprinkle with reserved cheese. Bake uncovered at 350 degrees for 30-45 minutes, or until enchiladas are bubbly and cheese is melted and golden brown.
Serving suggestions: Top with sour cream, more of the chunky salsa verde, chopped avocado, pico de gallo. Black beans with garlic and lime make a nice side dish. With a green salad, you have a complete meal.
This dish was a hit with the family. We finished the meal with a recipe of my daughter’s, a pumpkin pie milk shake. The first time she made this, she included the pie crust from the leftover pie, but we have since decided it’s better without the crust, so we make extra custard now specifically for this dessert. We first used homestyle vanilla ice cream, but last year, we discovered that Dulce de Leche ice cream adds depth. You can turn this into an adult drink with the addition of a shot per serving of the alcohol of your choice. Rum, bourbon, or brandy are all good choices. Of course, you can always just eat the pumpkin pie as is!
Amy’s Pumpkin Pie Milk Shake
(makes about 4 one cup servings)
1 quart of Dulce de Leche ice cream
1 cup milk
1 cup leftover pumpkin pie custard
whipped cream (optional)
Blend all ingredients together and pour into glasses. Garnish with whipped cream.
Later this week, I will make turkey soup out of the pan drippings in the fridge and the two carcasses in the freezer. If you’ve got a good recipe for using up Thanksgiving leftovers, I’d love to hear it.
11 thoughts on “Thanksgiving Leftovers: Green Turkey Enchiladas and Pumpkin Pie Milkshakes”
Only a canner would have 1 pint jar as part of the ingredient list! hahahaha
Yep, I wondered if anybody would catch that one!
I prefer all my enchiladas made with corn tortillas. It gives them a traditional taste. Thanks for the meal idea.
I like them made with corn too, but I am trying to stay away from corn as much as I can. I have not yet tried my hand at making tortillas with masa. I have some in the freezer, but I haven’t had the leisure to give it a try. And my husband likes flour tortillas as well as, maybe better than, corn.
Pingback: Turkey Enchiladas | LauraLovingLife
Now I want a milkshake and it is all your fault!
I made a turkey alfredo mushroom tetrazzini casserole tonight. I sauteed sliced mushrooms, sweet red pepper and onion & steamed broccoli (then flash cool so it stays bright green) which was all leftover from the relish tray. I cooked about 8 oz of angel hair pasta and made an alfredo style cream sauce (with a bit of white wine also leftover.) Mixed it all up, topped with Panko (buttered cracker crumbs would have been good too) and baked about 40 minutes at 350.
A 13 x 9 was pretty much wiped out! I don’t think I am going to have any turkey left to can!
Oh, Kelly, that sounds so good! I am copying this down to use next year, although I will have to find a sub for the pasta. Yum, yum, yum. I want a milkshake too! I have the pumpkin custard but no ice cream. Am seriously thinking of making a pumpkin pie smoothie with my homemade yogurt.
Dagnabit, Jeanie, that sounds delish too!
I can now report that pumpkin pie smoothies with homemade yogurt are excellent!
Pingback: Green Turkey Burritos | Garden, Forest, Field
🙂 Ya really can’t go wrong when it says pumpkin pie in the title.