I watched this recipe on a local show the other day. It was demonstrated by a local chef. This looks great to do with your leftover turkey!!! The recipe was so pretty. The enchiladas had a white sauce over it and then when it was done cooking, they spooned over the cranberry salsa. Just very pretty.
This morning, Chef Bill Roche stopped by the Showcase Minnesota kitchen with a great recipe for Thanksgiving turkey leftovers--turkey enchiladas!
Turkey Enchiladas with Cranberry Salsa
Makes 6 enchiladas: 2 - 3 servings
Turkey Enchiladas
6 white corn tortillas
3 oz Jack/Cheddar Cheese
12 oz Turkey cooked, pulled, and heated
9 oz Sour Cream Sauce (see recipe below)
¼ cup Cranberry Salsa (see recipe below)
3 cilantro sprigs
To prepare:
1. Place enough canola oil in a large sauté pan to completely coat the bottom over medium heat.
2. Place as many tortillas that will fit in your pan without overlapping. Heat for 10 seconds
3. Flip tortillas over, sprinkle each with a 1/2 oz of cheese and cook till cheese begins to melt.
4. Remove the tortillas from the pan, and place on a clean work surface.
5. Spread 2oz of the heated turkey down the center of each tortilla and roll tightly.
6. Place 2 enchiladas on a plate and ladle 3oz of sour over the enchiladas, completely covering them.
7. Mound 2 tbsp of cranberry salsa on top of the enchiladas at the center. Garnish with cilantro sprig.
Sour Cream Enchilada Sauce
¼ cup canola oil
1 cup onion - diced small
1 tbsp garlic - minced
2 tbsp jalapeno - minced
¼ cup flour
3 cups heavy cream
1 cup milk
2 tbsp chicken stock
½ tsp white pepper (to keep sauce white)
¾ cup parmesan cheese
1 cup sour cream
To prepare:
1. Place canola oil in a sauce pan over medium heat.
2. Add onions and cook for 3 to 5 minutes or until translucent. Stir constantly.
3. Add 1 tbsp jalapenos and all of the garlic. Sauté an additional 1 minute. Stir constantly.
4. Add flour and cook an additional 2 minutes. Stir constantly.
5. Raise heat to medium high and add cream and milk 1 cup at a time.
6. The sauce should come to a boil before each additional cup of cream or milk is added.
7. Add chicken stock, white pepper and parmesan cheese. Stir till smooth.
8. Stir in sour cream till completely incorporated, and remove from heat. See note.
9. Pour the sauce through a strainer then stir in the remaining 1 tbsp of jalapenos to taste.
Note: Once the sour cream has been added you should not allow the sauce to return to a boil because it will separate
Cranberry Salsa
1 12 oz bag of fresh cranberries
½ cup sugar
1 tbsp orange zest
2 oranges - peeled separated and diced
½ cup mangos (thaw if using frozen)
¼ cup cilantro
½ cup red onion finely diced
2 tsp ginger - fresh grated
1 tbsp jalapenos
To prepare:
1. Place cranberries in food processor and chop until finely diced.
2. Place cranberries in a bowl and toss well with the sugar.
3. Using the zester, scrape down the sides of the orange to remove zest. Mince the zest and place in the bowl with the cranberries.
4. Using a sharp knife cut the ends off the oranges, and then cut off all the remaining skin.
5. Chop the oranges in 1/4" pieces and remove any seeds that may be evident.
6. Place the oranges and any juice left on the cutting board with the cranberries.
7. Add the remaining ingredients and mix till thoroughly blended.
8. Place in appropriate containers, cover, label, date and refrigerate.
This morning, Chef Bill Roche stopped by the Showcase Minnesota kitchen with a great recipe for Thanksgiving turkey leftovers--turkey enchiladas!
Turkey Enchiladas with Cranberry Salsa
Makes 6 enchiladas: 2 - 3 servings
Turkey Enchiladas
6 white corn tortillas
3 oz Jack/Cheddar Cheese
12 oz Turkey cooked, pulled, and heated
9 oz Sour Cream Sauce (see recipe below)
¼ cup Cranberry Salsa (see recipe below)
3 cilantro sprigs
To prepare:
1. Place enough canola oil in a large sauté pan to completely coat the bottom over medium heat.
2. Place as many tortillas that will fit in your pan without overlapping. Heat for 10 seconds
3. Flip tortillas over, sprinkle each with a 1/2 oz of cheese and cook till cheese begins to melt.
4. Remove the tortillas from the pan, and place on a clean work surface.
5. Spread 2oz of the heated turkey down the center of each tortilla and roll tightly.
6. Place 2 enchiladas on a plate and ladle 3oz of sour over the enchiladas, completely covering them.
7. Mound 2 tbsp of cranberry salsa on top of the enchiladas at the center. Garnish with cilantro sprig.
Sour Cream Enchilada Sauce
¼ cup canola oil
1 cup onion - diced small
1 tbsp garlic - minced
2 tbsp jalapeno - minced
¼ cup flour
3 cups heavy cream
1 cup milk
2 tbsp chicken stock
½ tsp white pepper (to keep sauce white)
¾ cup parmesan cheese
1 cup sour cream
To prepare:
1. Place canola oil in a sauce pan over medium heat.
2. Add onions and cook for 3 to 5 minutes or until translucent. Stir constantly.
3. Add 1 tbsp jalapenos and all of the garlic. Sauté an additional 1 minute. Stir constantly.
4. Add flour and cook an additional 2 minutes. Stir constantly.
5. Raise heat to medium high and add cream and milk 1 cup at a time.
6. The sauce should come to a boil before each additional cup of cream or milk is added.
7. Add chicken stock, white pepper and parmesan cheese. Stir till smooth.
8. Stir in sour cream till completely incorporated, and remove from heat. See note.
9. Pour the sauce through a strainer then stir in the remaining 1 tbsp of jalapenos to taste.
Note: Once the sour cream has been added you should not allow the sauce to return to a boil because it will separate
Cranberry Salsa
1 12 oz bag of fresh cranberries
½ cup sugar
1 tbsp orange zest
2 oranges - peeled separated and diced
½ cup mangos (thaw if using frozen)
¼ cup cilantro
½ cup red onion finely diced
2 tsp ginger - fresh grated
1 tbsp jalapenos
To prepare:
1. Place cranberries in food processor and chop until finely diced.
2. Place cranberries in a bowl and toss well with the sugar.
3. Using the zester, scrape down the sides of the orange to remove zest. Mince the zest and place in the bowl with the cranberries.
4. Using a sharp knife cut the ends off the oranges, and then cut off all the remaining skin.
5. Chop the oranges in 1/4" pieces and remove any seeds that may be evident.
6. Place the oranges and any juice left on the cutting board with the cranberries.
7. Add the remaining ingredients and mix till thoroughly blended.
8. Place in appropriate containers, cover, label, date and refrigerate.
"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will." ~Robert Frost (1847-1963)
Karen (iCook)
Karen (iCook)