Leftover Thanksgiving Enchiladas (adapted from "The Holistic Pregnancy Cookbook"
Felling super thankful for all of the support we have received so far. It’s a leap of faith to put something like this out into the world and today we are more than halfway to our Kickstarter goal!
We wanted to share a recipe idea for your Thanksgiving leftovers - hello turkey and mashed potatoes! - adapted from The Holistic Pregnancy Cookbook as a THANK YOU.
Just FYI, you don’t have to be pregnant to enjoy these enchiladas — or any of the recipes in this book for that matter. If you’re the kind of person that likes to make simple, wholesome, delicious food this book is also for YOU! Check out more at our kickstarter here!
Thanksgiving Enchilada Recipe:
Enchilada Filling:
4- 5 cups leftover mashed or sweet potatoes
2-3 cups leftover turkey, shredded
4 tablespoons avocado oil or butter
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon salt (to taste if food already is salted then leave it out)
11-15 ounces softened goat cheese or cheese of choice, save some for topping
12-14 tortillas of choice corn or flour depending on your mood
1 jar Tomatillo Salsa
Toppings: cilantro, more cheese, green onions, thinly sliced avocado, and sour cream
Method:
1. In a bowl, mix the shredded leftover turkey with butter and spices.
2. Take your tortillas and warm on pan, flipping once to soften.
3. Take out the dish you will bake in (should be about 11X13-inches) and spread
a thin layer of tomatillo salsa on the bottom of baking dish.
4. Add a thin layer of the mashed potato, then turkey, and crumble the goat cheese to the warmed tortilla. Then roll it up like a burrito and place in a baking dish with seam side down. Repeat until you have stuffed all of the tortillas.
5. Spoon the remaining tomatillo salsa over the enchiladas and top with the remaining goat cheese. Place the pan on the middle rack of your warmed oven, and bake for 30 minutes or until the cheese is golden brown and everything is bubbling.
6. Remove and let cool 5 minutes before adding toppings.
Quick pickled red onion:
1 small red onion, thinly sliced
3 Tb vinegar (red wine or regular distilled)
3 Tb boiling water
1/2 tsp salt
1/2 tsp Mexican oregano
Combine all ingredients in a bowl and let stand for 15 minutes.
