Frankenstein Enchiladas

Pin It

So it's turning out to be Mexican week.  Mostly because the ingredients were on sale at my grocery store.  And having made tacos last Sunday and chili burritos last week, I had some leftovers.  So to change it up a bit, I decided to put leftovers and extra ingredients from different dishes together in one dish--hence, the post title.  In my last post, I said the pulled chicken tacos were my new favorite Mexican dish to make. I change my mind.  THIS is my new favorite.  Best of all, it was made solely from ingredients that I already had.  One of the things I've learned from watching all these Chopped episodes is even if we're having leftovers, they can be transformed into a whole new dish.

Oh, and just a note, I am completely aware that what I call Mexican is far from authentic. So the recipes I have here are my take on easy homemade Mexican.

They don't look too pretty with my tortillas breaking, but they were GOOD!

leftover pulled chicken from the taco recipe
leftover turkey chili (will include the recipe below)
leftover corn tortillas
leftover sour cream (I use fat free)
leftover shredded cheese (I used Mexican blend, cheddar, and mozzarella)
fresh cilantro

Preheat oven to 375-degrees.  Spread some sour cream over the each tortilla.  Add the pulled chicken and top with cheese.  Put just enough to still be able to roll the tortilla.  Place rolled tortilla flaps side down on a greased tray.  Use the turkey chili to top as the enchilada sauce.  Top with cheese.  Bake for 15 minutes or until cheese melts.  Serve with chopped fresh cilantro.

Turkey chili:

1 lb. ground turkey (I use lean--93/7)
about 5 cloves garlic, minced
1 large can of tomato sauce (Depends on how thick or soupy you want this, actually)
1 medium onion, diced
chili powder
ground cumin
ground cayenne
ground paprika
1 tsp cocoa powder (I use dark cocoa powder)
salt
pepper

Sautee garlic and onion in a just enough oil to brown the meat (You really don't need a lot).  Add turkey and brown.  Transfer to a slow cooker.  Add tomato sauce, liberal amounts of spices and blackpepper, moderate amount of salt and cocoa powder.  Cook on low for at least three hours to develop the flavors.  Serve as a soup, over rice, in a burrito, or as an enchilada sauce substitute!