The day after Thanksgiving is always daunting: do I recreate the meal and pile turkey, stuffing, and mashed potatoes on a plate? Or do I make the family favorite, a turkey, mayonnaise, and cranberry sauce sandwich? While I love the classics, I'm just as likely to put a Mexican spin on my leftover turkey and whip up a batch of turkey enchiladas. These cheesy, slightly spicy enchiladas will keep in the 'fridge for two days or you can freeze them for up to one month - that's my kind of leftovers.
3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can or jar enchilada sauce
3 plum tomatoes, finely chopped(canned or fresh)
1 1/2 teaspoons finely chopped cannedchipotlechiles
1 cup chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
1 can rinsed and drained black beans
Twelve 5- to 6-inch corn tortillas
3 limes, quartered
Heat 3 tablespoons oil in large saucepan overmedium heat. Add 1 1/2 cups onions and sautéuntiltender, about 5 minutes. Add enchilada sauce,tomatoes, and chipotles. Cover; simmer 20minutes,stirring often. Remove from heat. Stir in 1/2cupcilantro. Season sauce with salt and pepper.(If you're feeling really lazy, just heat upsome jarred enchilada sauce and season itwith salt and pepper.)
Mixturkey, 1 1/2 cups cheese, 1/4 cup onions,1/2 cupcilantro, and black beans in a bowl. Seasonwith saltandpepper.
Preheat oven to 350°F. Heat 1/2 cupvegetable oilinmedium skillet over medium heat. Cook onetortilla untilpliable, about 20 seconds per side. Drain onpapertowels. Repeat with remaining tortillas.
Spread 1/2 cup sauce in a 13 x 9 x 2-inchglassbakingdish. Spoon 1/4 cup turkey mixture in centerof eachtortilla. Roll up tortillas. Arrange seamside down inthe dish. Spoon 2 1/2 cups sauce over enchiladas.Sprinkle with 1/2 cup cheese.
Bake enchiladasuntilheated through, about 30 minutes.
Rewarm remaining sauce in saucepan overmedium-low heat. Serve enchiladas with extra sauce andlimes.