Okay, you did it...you survived THE family dinner of the year....and you are still intact. So, nobody expects anything more from you, at least, not until next week. If you come up with something unexpected, fun and easy for you, you will be a hero for at least another 24 hours.
You can always count on Mexican to fit the bill. It is unexpected, at least for those of us who are not Mexican, it's fun and it's simple.
For this recipe use any favorite, good-quality salsa, red or green, for the enchiladas. The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and yellow rice cooked with onions and cumin or saffron.
Yield: Makes 6 servings
3 cups shredded skinned cooked turkey (see notes)
1 cup Mexicali corn
2 cups sour cream
2 TB Cilantro, chopped
About 3 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) medium-hot salsa (see notes)
1. In a bowl, mix turkey, corn, cilantro, sour cream, and 2 cups shredded cheese, and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top. Sprinkle most of the 1 cup shredded cheese saving some for the end.
4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.
You may also want to look at other turkey leftover suggestions from Lindaraxa's Garden::
Turkey A La King
Recipe inspired by Sunset Magazine