These saucy enchiladas are the real thing: they're simple and a perfect crowd pleaser. Terrific on a hot summers night paired with an avocado salad and a side dish of beans and rice.
Now, I am not sure I can truly call these enchiliadas "al pastor-style" because you see "al pastor" translates to mean "shepherds style." And you see this version of the recipe uses turkey and I have never seen a turkey herded by a shepherd.
After many, Turkey dinners, this I know. There is always leftovers... and one more thing: There is always leftovers... Haha. I think your creative is put to the test when it comes to leftovers, which is all well and good but sometimes you just really want to get dinner on the table! I hope this little recipe becomes a little Turkey leftovers secret weapon you can tuck under your belt. The good thing about this recipe is it taste nothing like your traditional Canadian or U.S.A. Thanksgiving dinner. I mean chipotle and chili powder? Not traditional man. Which means these enchiladas will really help to break up the monotony of leftover Turkey while still clearing your fridge out. recipe shopping list
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turkey leftovers enchilada recipe
#thanksgivingleftovers #christmasleftovers #turkeyleftovers #glutenfreeenchiladas
ingredients
extra virgin olive oil, for greasing
4 cloves garlic 20 grams/2 tbsp chili powder 20 grams/2 tbsp sweet paprika 2 canned chipotle peppers in adobo 250 mL/1 cup pineapple juice 60 grams/.25 cup white wine vinegar 500 mL/2 cups fresh pineapple chunks 450 grams/1lb. leftover turkey 1 medium sweet onion, thinly sliced 1 each jalapeno, seeded and finely diced (brunoise) 1/2 bunch fresh cilantro, rinsed and patted dry 300 grams shredded marble goat cheese 300 grams shredded Tania or extra old goat cheese 350 grams red enchilada sauce, store-bought of homemade 12 each gluten-free corn tortillas, warmed sliced avocado, for serving method
Preheat the oven to 350F. Lightly grease a 177°C/350°F. Lightly grease a 23 by 32 centimetre (9 by 13 inch) casserole pan with extra virgin olive oil.
In a blender or food processor, combine the garlic, chili powder, paprika, chipotles, pineapple juice, vinegar and half of the pineapple chunks. Blend the contents for one to two minutes, until completely smooth. Pull the turkey apart into shreds or thinly slice it. Heat a large skillet of medium-high heat. Lightly grease with olive oil. Add the onions and saute until golden, five to seven minutes. Now, add the shredded turkey and continue cooking, two to three minutes. Reduce the heat to low and add half the pineapple sauce, the remaining 1 cup of pineapple chunks and the jalapeno. Simmer for eight to ten minutes, or until the sauce has reduced and coats the turkey. Remove the skillet from the heat and stir in the cilantro and half the shredded cheeses. Pour half the red enchilada sauce into the bottom of the prepared baking dish. Working with one at a time, lay a tortilla flat on your work surface. Spoon one third cup of the pineapple-turkey mixture onto the tortilla and roll it up. Place seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining pineapple sauce and as much of the remaining red enchilada sauce as desired. Sprinkle with the remaining shredded cheeses. Bake for 20 to 25 minutes, or until the cheese are melted and gooey. Top with fresh cilantro and serve immediately. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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