Still trying to get rid of turkey? This recipe makes four enchiladas and uses up lots Christmas day leftovers = winner! This recipe takes an hour to make and serves 4 people
4 Tortilla wraps
500g of Leftover Turkey
1 onion, finley chopped
3 large garlic cloves, minced
1 400g tin Chopped tomatoes
250ml of chicken or turkey stock
splash of red wine vinegar
Tablespoon of crushed chillies
Tablespoon of smoked paprika
Tablespoon of Worcestershire sauce
Teaspoon of cayenne pepper
1/2 Teaspoon of ground cumin
pickled jalapeno slices
Tablespoon of Olive oil (plus more for oiling)
Jar of salsa
grated cheddar (used mature and smoked cheddar – leftovers from the cheese board)
- Heat the oil in a large deep frying pan over a low heat. Gently fry the onions until they are translucent. Add the minced garlic and fry for a couple more minutes. Sprinkle a little salt and add the tomatoes, stock, red wine vinegar and Worcestershire sauce. Add a pinch of sugar, and freshly ground black pepper. Leave to simmer for 5-6 minutes.
- Get your turkey out of the fridge. And tear up pieces and add it into your sauce. Keep the leftover bones in a sandwich bag and freeze (great stock for soups later). Leave the turkey and tomatoes to simmer for another 5 minutes, it will naturally start to shred. (Now preheat the oven to 195c).
- Add the cayenne pepper, smoked paprika, jalapeno, and ground cumin. Stir in all of the seasonings leave to simmer for another 10 minutes.
- Use a bit of kitchen roll and oil your deep roasting tin making sure the base and edges are greased.
- Put your tortilla wraps on plate, place them in the microwave for 30-40 seconds or just until they become slightly warm.
- Divide the turkey mixture equally among the tortillas, then roll them up and place in the roasting tin. Using a pastry brush, brush some olive oil on top of each of the enchiladas. Place in the oven for 10 minutes. After 10 minutes remove from the oven and generously apply the salsa all over the tortillas. Scatted the grated cheese on top and place back in the oven until the cheese has melted and bubbles.
- Remove from the oven and leave to stand for a couple minutes before serving. You can have this with some leftover roasted roots or a salad.
- Any leftovers simply freeze for another day!