Con Poulos
Hands-On Time
20 Mins
Total Time
40 Mins
Yield
16 Enchiladas

The only thing tastier than a leftover turkey and cranberry sauce sandwich is this batch of enchiladas. What could be better than rolling up turkey in corn tortillas with a ton of cheese and smattering of jalapeños? This recipe makes two casserole-sized dishes full of enchilada-sauce drenched goodness—enough for the night after turkey day, and another meal later. Freeze the enchiladas, tightly wrapped, for up to two months. To save freezer space and free up your casserole dishes, it’s possible to lift the frozen enchiladas right out from their baking dishes, and store them in large freezer bags. Here’s how: line the dishes in parchment paper before you add and bake the enchiladas. Freeze the enchiladas in the dish, and then lift up the parchment paper. The enchiladas will pop up in one solid block.

How to Make It

Step 1

Preheat oven to 425° F. Heat the oil in a large skillet over medium-high. Add the jalapeño, ⅔ of the onion, and the cumin; cook, tossing often, until the onion is softened, 10 minutes. Remove from heat. Mix in the turkey, half the cheese, and the salt and pepper.

Step 2

Divide 1 cup of the enchilada sauce between two 9-by-13 inch baking dishes. Roll up the turkey mixture in the tortillas (about ⅓ cup per tortilla) and place seam-side down (8 per dish).

Step 3

Top with the remaining enchilada sauce and cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 15 to 20 minutes. Serve topped with the pumpkin seeds, cilantro, and the remaining onion.

Chef's Notes

 

How to freeze and reheat:

Bake the enchiladas, leaving off the garnishes. Cool completely, then tightly wrap each dish in plastic wrap and foil and freeze. To reheat, bake, covered, in a 350°F oven for 10 minutes. Uncover and bake until warmed through and bubbly, 15 to 20 minutes more.

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