Turkey Enchiladas

An easy way to use up all the leftover Thanksgiving turkey.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 4  cups turkey meat (I mixed white and dark, cooked, shredded)
• 3  ancho chilies, pods (dried)
• 1⁄2 cup apple cider vinegar
• 2  teaspoons kosher salt
• 4  ounces  diced tomatoes with garlic onions and chilies (any brand, I used my homemade)
• 2  fresh garlic cloves
• 3⁄4 cup  chopped cilantro
• 3⁄4 cup  chopped green onion
• 1  cup  crumbled mexican  white cheese
• 1 (20 count) package  medium flour tortillas
• 1 (8 ounce) package  Mexican blend cheese, shredded
• 1 (8 ounce) container sour cream
• 1 (28 ounce) can  green enchilada sauce (La Victoria, Old El Paso, etc.)

Directions

1. Preheat oven to 350 degrees.
2. Place chili pods in small pan with enough water to cover them. Add 1 tsp Kosher salt. Bring to a boil, cover and reduce heat. Simmer for 30 minutes. Remove from heat and let cool until no longer uncomfortable to touch. Remove the stem and drop into the blender bowl. I don't bother to remove the seeds but it's up to you.
3. Add 8 ounces of diced tomatoes, garlic cloves, cider vinegar and the other tsp of Kosher salt. Blend on high until fully liquified. Set aside.
4. Place turkey meat in a large bowl. Add 1/2 cup of the chopped green onions and 1/2 cup of the chopped cilantro. Stir until well blended.
5. Now add the chili sauce to the meat and stir well. Add the Mexican crumbled cheese and stir until you are satisfied that all ingredients are well distributed througout.
6. Lightly cover the bottom and sides of two 9X13 baking pans with cooking spray. Take tortillas out of the package and wrap them in a moist, clean dish towel. Place in microwave for 30 to 45 seconds and bring them to your work area (careful, they may be hot! Using the microwave softens the tortillas and helps avoid tears).
7. Now is the time to stuff and cook. Remember that the number of enchiladas you have at the end is directly proportional to how fat you stuff them. As a rule, I use three slightly rounded tablespoons of the filling per tortilla. But, "slightly" means different things to different people so play with it. Arrange the stuffed tortillas in each pan so that there is no space between them. I ended up with a total of 14 enchiladas.
8. With a teaspoon, dot the top of the enchiladas with sour cream until you have used it all up. Now take a butter knife and spread the sour cream until it forms a thin layer.
9. Open the can of green enchilada sauce and pour over the enchiladas until the sauce comes up to at least half way up. The enchiladas DO NOT need to be fully covered by the sauce but do try to pour some of the sauce over the top of each one if possible.
10. Spread the 8 ounces of Mexican blend cheese evenly over all of the enchiladas. Spread the rest of the chopped green onions and cilantro evenly as well. For the final touch, decorate with the sliced black olives.
11. Put in the middle rack of your oven and bake for 45 minutes to one hour. Since oven temperatures vary, check your enchiladas often and they should be ready when the top reaches a nice, golden brown.
12. Enjoy! Or, as we say in my home country -- "Buen provecho".