Thanksgiving Leftover Enchiladas – Casserole Queens

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The Casserole Queens take their leftover Thanksgiving turkey and transform it into sweet and spicy fall enchiladas!

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Turkey Enchiladas

6 dried ancho chiles, stemmed and seeded or 1-2 tablespoons ancho chili powder
1 cup vegetable oil, divided
1medium onion, chopped
6cloves garlic, finely chopped
1 14.5-ounce can diced tomatoes
1/2 ripe banana
1/2 cup roasted pepitas or sunflower seeds, plus more for garnish
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1 teaspoon salt, plus more to taste
1/8 teaspoon pepper, plus more to taste
1/3 cup semi-sweet chocolate chips
12 small corn tortillas
2 1/4 cups shredded cooked turkey or chicken
1 cup fresh cilantro, chopped, plus more for garnish
8 ounces shredded Monterey Jack cheese, divided

1.Preheat oven to 350 degrees.
2.Bring 1 quart of water to a boil. Remove from heat then add the dried anchos to the hot water and cover. After 10 minutes remove the reconstituted chiles, reserving the liquid.
3.Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook 2 additional minutes.
4.Transfer the onion mixture to a blender, reserving the skillet. Add the tomatoes, banana, pepitas, reconstituted chiles or chili powder, allspice, cinnamon, coriander, salt, pepper and ½ cup reserved chile water. Blend until smooth.
5.Add the blended sauce to the reserved skillet and bring to a simmer over low heat. Stir in the chocolate chips until melted, then add 1 1/2 cups water, bring back to a simmer and cook until the sauce has thickened, 10 to 15 minutes. Taste and adjust seasoning.
6.To warm the corn tortillas heat remaining oil in a skillet over medium low heat until just warm. Dip tortillas into the oil for 5 seconds just to soften; they should not change color or become crisp. Transfer the tortillas to a sheet tray. Alternatively, wrap the tortillas in a damp paper towel and microwave on high until pliable, about 30 seconds.
7. In a large bowl, combine the turkey, cilantro, 1/2 cup of sauce and 1 cup of cheese. Season to taste.
8. In the bottom of a 9×13 inch baking dish spread 1/2 cup of sauce. To assemble the enchiladas, place one tortilla on a cutting board. Fill the center with about 1/4 cup of filling. Roll the tortilla around the filling and place in the baking dish seam side down. Top with the remaining sauce and cheese. Bake until the cheese is melted and the filling is heated through, 20 to 25 minutes. Top with remaining pepitas and cilantro.

Yield: 12 enchiladas

Beer me!

1 lime, sliced into wedges
Ice
1 teaspoon fresh lime juice
2 dashes Tabasco
1 dash Worcestershire sauce
1 bottle Lone Star Beer
Beer salt o’rama (recipe below)

1.Rim a beer mug with a lime wedge then dip into Beer salt o’rama! Fill mug with ice, lime juice, Tabasco, and Worcestershire. Top with beer and CHUG!

Serves 1

Beer salt o’rama
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon course salt

1.Combine together and pour into a shallow dish that is bigger then the rim of your beer mug.

source

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