- 1 1/2 tbl chili powder
- 2 1/2 tbl flour
- 1 tsp cocoa
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp oregano
- 3 cups turkey stock
- 1/2 cup tomato sauce
it’s time for leftovers. turkey leftovers.
if you are like me, your bird was to big, you have tons of leftovers, and you can only eat so many open faced sandwiches covered in stuffing, turkey and smothered in gravy (i’ve already had 2, and seriously, this sandwich is my favorite part of thanksgiving).
every year i try to come up with new ideas. last year was pozole. it was awesome and was planned for today but my carcass disappeared, let’s just say i had over eager people helping me clean up.
so what do you make when you have tons of turkey, leftover stock and a craving for tacos…enchiladas.
easy to prep. easy to make, and my gosh delish.
happy after gobble gobble day…
homemade enchilada sauce adapted from food.com
- mix spices and flour in a small bowl and add 1/4 cup of stock, mix.
- to a pot, add rest of stock, tomato sauce and whisk in spice mixture. cook on medium heat for about 15-20 minutes or until mixture becomes thickened (not to thick).
store in fridge for a day or two.
when ready to cook: cover bottom of casserole dish with a small amount of enchilada sauce (enough to cover bottom of dish). dunk tortilla in sauce, fill with turkey, roll and then add to casserole. cover in sauce and cheese, bake till sauce is bubbling and cheese is melted.