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!
Tools and Ingredients for Turkey Cranberry Chipotle Enchiladas
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.
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
Turkey soup with south of the US border flavor from lime, cumin, and cayenne, topped with cooling sour cream. Zippy, and easy.
If you’d prefer something more classic, this soup is more traditional. It’s flexible too. Use whatever fresh or frozen veggies you have (potatoes, broccoli, carrots, peas), toss it all together with some wine and broth and let it simmer.
Remember those childhood jelly meatballs? These have a bit more oomph. They’ve grown up, gotten a bit spicier, and less sweet. You may lick the plate!
Perfectly sized for one, without making more leftovers. You don’t even have to make turkey (get it cooked from the deli instead). The crust is rich, flaky, and all butter.