cranberry chipotle turkey enchilada

Cranberry Chipotle Turkey Enchilada

Thanksgiving is great, but finding new and different ways to use up the leftovers can be a bit of a challenge. However, it’s also an opportunity to be creative. I had an idea for a turkey cranberry chipotle turkey enchilada and went looking for cranberry chipotle salsa or even some cranberry relish in the supermarket.  The store had both, but I eventually decided I didn’t want to buy a whole jar (and end up with more leftovers to use up).  So I created my own instead.

I took some of the leftover turkey, a few craisins (dried sweetened cranberries), and added chipotle salsa which I already had (and could use for other recipes like chili or meatloaf). I combined them together to make cranberry chipotle turkey enchiladas.

If you already have cranberry relish or cranberry salsa from your own dinner that would work beautifully too.

It’s pretty simple. Just warm up the turkey, heat the tortilla in some oil, add the rest of the ingredients, and roll it up into an enchilada.

A few weeks ago, those tortillas were “crepes“, but this time I decided to use them as intended on the package!




 

 

Cranberry Chipotle Turkey Enchilada

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Tex-Mex

one serving

Cranberry Chipotle Turkey Enchilada

Cranberry chipotle turkey enchilada with shredded cheese and cabbage.

Ingredients

  • 3-4 craisins, chopped, or about 1/2 tsp cranberry relish
  • 1T chipotle salsa
  • 2 T cooking oil
  • 1 -2 slices of turkey, shredded
  • 1 tortilla
  • 1/4 C shredded mild cheese
  • 1 cabbage leaf (chiffonade)*

Instructions

  1. Mix the craisins (or the relish) and salsa together in a small bowl.
  2. Heat oil in pan and reheat the turkey. Once it's hot, remove the turkey and set aside.
  3. Put the tortilla in the pan, and cook 30 seconds or so per side, flipping with kitchen tongs.
  4. Return the turkey to the pan and top with the shredded cheese.
  5. Cook a minute or two to melt the cheese.
  6. Remove the tortilla from the pan, add the cabbage, and top with the cranberry /salsa mixture.
  7. Roll it up to make an enchilada.

Notes

To make the chiffonade, just roll up the cabbage leaf into a cigar shape, and then slice pieces off the end. You'll end up with shredded cabbage.

Use a mild cheese, such as Monterey Jack.

Tools and Ingredients for Turkey Cranberry Chipotle Enchiladas

 


OXO Good Grips Box Grater
Much as I love my zester/microplane, there are some jobs that require a different tool. A box grater can slice or shred food better than a zester can. Use this to shred or slice cheese, carrots, onions, and potatoes or to coarsely grate citrus peels (use the microplane for finer results).

This particular grater comes with its own marked storage container, so you can measure while you’re grating and just make exactly the amount you need.


SilverStone Ceramic 8-Inch Deep Skillet, Chili Red

I don’t like the old-style non-stick pans, but I confess I am enjoying using my ceramic pan. I can make eggs, enchiladas, frittatas, and many other things without worrying about it sticking and it cleans up easily. So far, the coating has held up beautifully. I don’t have this exact pan, but if I had seen the red I would have gotten that one in a New York minute. Do keep the heat a bit lower than you would with a stainless steel pan, and be careful if you have a glass top stove.

More Turkey Recipes

Quick and Easy Spicy Turkey Soup

Leftover Turkey Soup Recipe

Sweet and Sour Turkey Meatballs with Jelly and Chili Sauce




 

 

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