Hope all of you had a great Turkey day yesterday.
We enjoyed a late dinner with friends after a morning at one of the ‘informal’ shooting ranges in the neighborhood shooting clays. After having my tailed kicked by the flu all week the planned Thanksgiving morning pheasant hunt was out of the question, though a sunny (and surprisingly warm) morning at the range was a delight.
The Gallatin was burbling along in the background just across the road; we were a few miles south of Big Sky off of 191. There’s a fair amount of anchor ice already forming in the river between Big Sky and WY – it’s really beginning to look like winter.
Midges abound on some of the area waters and the nymphing gang was out in reasonable number on the Gallatin yesterday morning.
Choosing to eschew the Black Friday sales today found me standing this morning staring at a fridge full of tasty leftovers. Being a pedestrian poor bastard I’m typically quite content with a turkey sandwich for all meals today (dammit, where’s the Miracle Whip), though the One Who Must Be Obeyed indicated that something must be prepared today that’s a bit more uptown than mere sandwiches.
Here’s a simple yet innovative way to use up some of those turkey leftovers – Turkey Enchiladas Verde. This is by far better with a grilled or smoked turkey, but will be a most welcome alternative to whatever your leftover turkey routine has been in years past. You could spruce this recipe up by roasting your own tomatillos and peppers, but cookin’ out of the can is fair game after Thanksgiving…..
- 3 cups grilled, smoked or roasted turkey; shredded
- 4 green onions, sliced thinly (green tops too)
- 1 medium sweet onion, fine dice
- 5 tbs cream cheese, room temp.
- 2 and 1/3 cups Monterey jack or queso blanco cheese, grated
- 1 12-oz. jar prepared salsa verde
- 1 13-oz. can tomatillos, drained well
- 1 4-oz. can chopped green chiles, drained well
- 1 cup chopped fresh cilantro, divided
- 1 and 1/3 cups heavy whipping cream
- ¼ cup canola oil
- 12 corn tortillas
Heat the oven to 350. Combine the turkey, the green onions, the shopped sweet onion, the cream cheese, and 1 and ½ cups of the grated cheese; mix well.
In your trusty food processor, combine the salsa verde, tomatillos, chiles, ½ of the cilantro and the whipping cream and process until well mixed but with some texture remaining. Pour ½ cup or so into a pie plate.
Heat the oil in a small skillet over medium high heat; using tongs place a corn tortilla into the hot oil for 5 to 7 second until soft and blisters just begin to form; quickly turn the tortilla over and repeat on the other side. Quickly remove, dip into the verde sauce, and place flat on a plate. Place roughly 1/12th of the turkey mixture in a line down the middle of the tortilla, roll tightly, and place seam side down in a 9×13 baking pan. Repeat with the remainder of the tortillas.
Pour the verde sauce over the prepared enchiladas and sprinkle with the remaining cheese. Bake for 20 to 25 minutes until bubbling and hot, sprinkle with the remaining cilantro and serve immediately with a cold one.
Gobble gobble.
Enjoy.
Tags: Friday Feast
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