Turkey Verde Enchiladas

So a 25 pound turkey was definitely not made for 7 people. But of course why would you only make enough for Thanksgiving dinner. After all, the leftovers are just as much a ritual as the actual day of turkey feast. This year I decided to make turkey enchiladas with some of the left over meat. After a challenge from a friend, we decided to have a turkey enchilada off. I'm happy to report that mine won! I also made yellow rice to go along with them, and it's the perfect combination!

Enchilada's:

3 cups of turkey meat, cut into bite size pieces 1 Tablespoon of Oil 1/2 onion, finely chopped 1 large clove of garlic 1 teaspoon cumin 1 cup salsa verde 1 cup sour cream 1 Tablespoon chopped jalapenos (from the can) 1 cup of cotija cheese, shredded or crumbled 1/2 cup shredded Mexican cheese blend 1/2 cup cream cheese 1/2 cup turkey or chicken stock 10 6 inch corn tortillas

Rice:

2 cups long grain rice 1 Tbs turmeric powder 4 cups water 1 tsp salt 2 bay leaves 2 garlic cloves smashed

For rice:

Combine all ingredients, over high heat. As soon as it comes to a boil, reduce the heat and simmer for 20 minutes or until water is absorbed. Fluff with a fork and serve alongside the enchiladas.

For Enchiladas:

In a small bowl, combine the salsa verde, 1/2 cup of the sour cream and the chopped jalapenos. Stir together and set aside.

In a saute pan over high heat, place 1 Tablespoon of oil, heat to shimmering and place the onions and garlic and cumin in the pan. Reduce heat to medium and stir until the onions are soft and translucent.

Add the chopped turkey meat, half of the salsa mixture, half of the cream cheese, half of the shredded cheese and half of the cotija cheese, and turkey stock. Heat to combine and melt the cheeses.

Grease a 9x13 inch pan.

Working with one tortilla at a time, fill with 2 heaping tablespoons of filling, roll them cigar style and lay seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour the remaining salsa mixture over the top and top with all of the remaining cheeses and sour cream.

Place in 350 degree oven and bake for 20 minutes or until the cheese is golden and bubbly.

Serve with rice and enJoy!