Thanksgivings over and I couldn't eat the whole thing...even though I tried my damnest. Most of it was excellent. The rice stuffing was judged outstanding by the chickens! But, they'll eat just about anything that's not chasing them!!! I smoked two turkeys again, and I created another good rub to put on them first. Just lost the recipe. Oh well. Now, I'm dealing with the turkey leftovers. Enchiladas are a guaranteed good bet for any leftover chicken or turkey. A student of mine even made some with tuna fish one time. Wouldn't tell us what it was until we finished eating and then it was hard to believe. Still haven't gotten around to trying to recreate that one, yet. I happened onto this recipe while surfing the web this morn. Can't stand Good Morning America, but Emeril is a frequent guest there and his recipes are always great. He claims this recipe will serve 8 people - well, they better have a big appetite! There's a lot of casserole here. Prepare this in two 8 X 13 Pyrex dishes. Here's his original link: http://abcnews.go.com/GMA/recipe?id=9055522
INGREDIENTS
- 6 T butter
- 1 lb button mushrooms, washed and sliced
- 3/4 tsp salt
- 1/8 tsp black pepper
- 4 T all-purpose flour
- 1 1/2 c milk (2%)
- 2 1/2 c turkey stock (I used chicken stock)
- 12 c tortilla chips
- 3 c diced turkey
- 2 c chopped onions (homegrown!)
- 1 c chopped bell pepper
- 2 jalapeno peppers (really finely chopped)
- 8 oz Mexican cheese
- 8 oz Pepper Jack cheese
- 4 tsp chili powder
- 2 tsp ground cumin
- 1/4 tsp cayenne
- 1 c drained and chopped canned tomatoes
- 1 4-oz can diced green chilies
DIRECTIONS
- Preheat oven to 350F
- Heat the butter in a skillet over high heat till foamy
- Saute the mushrooms with 1/4 tsp salt and black pepper until mushrooms release their liquid. Cook until golden brown and liquid evaporated, a few minutes. You'll have to do this in batches
- Combine all mushrooms and sprinkle with flour, stir and cook 1 minute
- Add milk and stir. Cook until it begins to thicken
- Add 1 1/2 c of the broth, stir and cook until thick, about 10 minutes. Set aside.
- Place tortillas into bottom of two 8 X 13 Pyrex dishes and crush with your hands.
- Pour the remaining 1 c broth over the chips and allow to soak in.
- Spread chopped turkey over the chips evenly. Spread chopped onions, bell peppers and minced jalapenos evenly over the turkey.
- Top with half of the grated cheese.
- Sprinkle with chili powder, cumin, remaining salt and cayenne.
- Spoon the mushroom mixture evenly over the top then top with tomatoes and green chilies.
- We didn't have enough cheese tonight, so we only cooked it 30 minutes. I've found that if I top something with cheese and bake it too long, the cheese turns too brown and crunchy. We'll put this in the oven tomorrow night for about 20 minutes, add cheese and bake another 10-15 minutes.
