Post Thanksgiving Enchiladas

Leftover turkey becomes something entirely new rolled inside corn tortillas with green chiles, Monterey Jack, sour cream, and green onions. A from-scratch red sauce with chili powder, cumin, and tomato sauce ties everything together.

The filling is cold and creamy. The sauce is hot and tangy. When the enchiladas hit the oven, the cheese melts into the sour cream filling while the sauce bubbles and concentrates around the tortillas. That contrast between the cool, creamy interior and the spicy, saucy exterior is what makes enchiladas so satisfying.

Frying the tortillas briefly in oil before dipping them in sauce is the traditional technique and it matters. Raw corn tortillas crack when you try to roll them. A quick pass through hot oil makes them pliable and creates a thin barrier that keeps them from turning to mush in the sauce.

Pro Tips

• Fry tortillas just until soft, not crisp. A few seconds per side in hot oil. They should bend easily without breaking. Crispy tortillas shatter when you roll them.
• Dip in sauce immediately after frying. The warm, oiled tortilla absorbs the sauce and becomes flavorful throughout instead of just on the surface.
• Roll seam-side down so they stay closed in the pan without toothpicks. Pack them snugly against each other for the same reason.
• Sour cream or yogurt both work. Yogurt gives a tangier, lighter filling. Sour cream gives richer, more traditional results.

Variations

• Green sauce version: Replace the red tomato sauce with salsa verde or canned green enchilada sauce for a different flavor profile.
• Chicken swap: Use leftover roast chicken if you’re making these outside of Thanksgiving season.
• Black bean addition: Add ½ cup of drained black beans to the filling for extra protein and substance.