I used to be all about the leftover sandwich—turkey, stuffing, cranberry sauce, and everything else I could fit between two slices of bread. And while I still enjoy a leftover sandwich in the days after Thanksgiving, I must admit that I have a new favorite: turkey enchiladas. I got this recipe idea from Esquire’s food blog, and it is killer. For the molé, I used the leftovers that I had in my freezer when I cooked this meal last spring after turkey season. But if you don’t have any molé sauce, just use regular enchilada sauce, which you can find at most grocery stores. Because, trust me, the last thing anyone wants to do the day after Thanksgiving is make molé sauce.
• 1.5 cups shredded turkey leftovers
• 1/2 cup minced red onion
• 2 Tbsp. chopped canned green chiles
• 1 1/2 cups grated cheddar
• 2 Tbsp. chicken stock
• 4 corn tortillas corn oil
• Enchilada (or, even better, molé) sauce
1. Preheat oven to 375 degrees. Mix the turkey, onion, chiles, and half of the cheese, and moisten everything with chicken stock. Set aside.
2. Spread 1/4 cup of sauce in small baking dish. Warm some corn oil in a skillet over moderate heat, then dip each tortilla just long enough to soften it. Transfer to paper towels.
3. Spread a 1/2 cup of the turkey mixture across lower third of tortilla and roll the enchilada, laying it seam side down in the baking dish. Repeat with remaining tortillas. Drizzle more sauce over the enchiladas and sprinkle with the remaining cheese. Loosely cover with foil and bake until the enchiladas are heated through, about 15 minutes. Transfer to serving plates and top with sour cream, salsa, and shredded romaine.