There are certain dishes that I love more the second, or third day rather than the first.  This is certainly true when it comes to turkey.  I can't wait to get my hands on it to make enchiladas.  Why must we reserve this glorious bird for one day a year?  Consider ordering two additional halves when you order your Thanksgiving bird for other occasions throughout the year. 

I made my own tortillas for this recipe.  You could certainly buy some to cut down on time, but you will be sacrificing some serious deliciousness. 

Turkey Enchiladas




Preheat oven to 350°.  Heat olive oil over medium heat in a large skillet.  Once hot, add red pepper, onion, and garlic, stirring occasionally.  Once the onions are transparent add turkey, spinach, broth, cumin, and corn starch.  Stir to combine and continue stirring until spinach is wilted, and sauce has thickened.  

For sauce combine the following in a small electric mixer: green chilies, garlic, hot sauce, onion, and cilantro.  Pulse until well combined, and then transfer half to a pie pan. 

Prepare the assembly line starting with 8 tortillas, then pie pan with sauce, then filling and finally a baking pan to place the finished tortillas.  Before you begin spoon in some sauce to the bottom of the pan so the enchiladas won't stick.  Now take an enchilada, dip it in the sauce, so there is some on both sides, then fill with 1/8th of the turkey mixture, roll and place in pan.  Repeat that for all 8 enchiladas.  Spoon a bit more sauce over the enchiladas, reserving some for serving.  Cover dish with foil and bake at 350° for 30 minutes.  Garnish with cilantro leaves, and additional sauce.