VivirLatino

Regardless of what you think (or if you think) of the lamentable origins of the Thanksgiving tradition, as I write this most of you are either baking the bird or chomping on the bird that is known in Mexico as the guajolote. Mine’s in the oven right now and I’m already thinking about strategies on how to make use of all that leftover poultry.

Poking around, I found some Mexican recipes that will help eating leftovers not seem so blah. MexGrocer.com has got everything from turkey tacos to enchiladas suizas:

Turkey Enchiladas Suizas

1 20 ounce can whole tomatoes
1 – 7 ounce can diced green chiles
1 medium onion, quartered
2 – 3 cloves garlic, peeled
1 cup sour cream
salt and pepper to taste
12 corn tortillas
1/2 cup corn or canola oil
2 pounds leftover turkey breast meat, cut in cubes
4 cups Swiss, Chihuahua or Jack cheese, grated
1 bunch green onions, chopped
1 cup thin sour cream sauce (make with 1 cup half and half and 2 tbsp buttermilk)

In food processor, blend together tomatoes, chiles, onion, garlic and sour cream sauce. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.

Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it’s still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with turkey, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with thin sour cream sauce.

Happy leftover eating, and have a great day, whether you celebrate it or not!

Via / MexGrocer.com