L ifestyles /C ulture
Leftover Turkey? Try Making Enchiladas
F O OD
THIS MEAL CAME together
as a result of an oversized roast
chicken, but it occurs to me
that this is the perfect way to
use the surplus turkey you
are likely have after your
smaller-than-normal gathering
this Thanksgiving.

You would think I had
adjusted to cooking for two
by now, but sometimes I revert
— and I foresee that no matter
how small of a turkey I get, we
will doubtless have leftovers.

Last Sunday night, I
roasted a chicken, and it
was perfect. I had brined it
overnight, and it was cooked
to a juicy, flavorful perfection.

We ate our fill and, normally,
after a roast chicken dinner, I
throw the bird into a pot with
the drippings and make soup
tomorrow. But this chicken
had a lot of meat left, and it
was really tasty and seemed
to warrant something more
than soup.

I don’t want to suggest that
using chicken for soup is a waste
— the gallons of soup in my
freezer would disagree — but this
particular chicken was so tasty
and so meaty that it seemed to
deserve another meal before it
became soup. Your Thanksgiving
turkey is likely to be the same.

After dinner, I picked as
much meat off the chicken as
I could, stored it in a container
and then threw the bones and
drippings into the pot as per
usual to become soup. I thought
about using the surplus for
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KERI WHITE | JE FOOD COLUMNIST
Enchiladas are a fun way to get creative with leftovers.

Photos by Keri White
chicken salad, but the chill in
the air called for something
more warming. Enchiladas
seemed to fit the bill.

I have written before about
repurposing leftovers in such
a way that the second act does
not resemble the original in
flavor or appearance, and
that makes them all the more
appealing. Simply reheating the
roast chicken, delicious though
it was, with the same old sides
was not tempting, but spicing
it up, wrapping it in corn torti-
llas, baking it in chipotle salsa
and serving it with tomatillo
sauce and guacamole, well,
that’s another story. Break out
the margaritas!
I was able to get my hands
on some excellent quality vegan
cheese to top the enchiladas
— Luhv Vegan in Reading
Terminal Market (which is also
certified kosher) makes cheese
that actually melts and tastes
like the real thing. But if you
can’t find a version that works,
you can crumble corn chips on
top of the enchiladas, or just
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cover them with
salsa. I made my own
tomatillo sauce to
serve at table with
the enchiladas,
since I had the
time, inclination and ingredi-
½ cup water (or more as
ents. The recipe appears below.

needed) I opted for convenience with
½ cup jarred salsa
the salsa roja, using a can of
1 cup shredded vegan
RO-TEL tomatoes, a half a can
cheese or crumbled corn
of chipotles in adobo and some
chips jarred salsa. There are no hard
Fresh cilantro for garnish
and fast rules here as far as
Heat your oven to 350 F. In
the salsa goes; you can make
your own, doctor up a bought a blender, puree the RO-TEL
version or just dump a jar over tomatoes, chipotles in adobo,
salsa and water. The mixture
the enchiladas.

should be the consistency of
TURKEY OR CHICKEN
tomato puree or gazpacho —
ENCHILADAS add more water if needed.

Serves 4
Mix ⅓ cup of this mixture
with the chopped chicken.

4 cups cooked turkey or
Spread ¼ cup of the sauce into
the bottom of an oblong baking
chicken, chopped
dish to lightly coat the surface.

8 corn tortillas
Take a corn tortilla, and fill
1 10-ounce can RO-TEL
it with chicken (about ½ cup
tomatoes per tortilla). Roll the tortilla
½ 7-ounce can chipotles
in adobo
around the chicken, and place
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L ifestyles /C ulture
it in the baking dish seam side version, you will likely need
down. Repeat this with all the to add salt.

tortillas, packing them closely
in the dish.

10 tomatillos, husk removed,
Pour the remaining salsa
and cut in quarters
over them, sprinkle with cheese
1 small onion, chopped
or crumbled chips, if desired,
¾ cup chicken or vegetable
and bake for 30 minutes until
broth heated through. Sprinkle with
1 jalapeño pepper, chopped
fresh cilantro. Serve with
(more or less as desired)
tomatillo salsa.

Juice of ½ lime
Makes about 1½ cups
This is wonderful as an
additional sauce for the enchi-
ladas, but it can also be used
as a sauce for fish, poultry or
meat. It makes a great dip for
chips, and can be mixed into
guacamole for some added
flavor and oomph.

For this salsa, if the broth
is salted, you won’t need
additional salt, but if you
are using a no- or low-salt
Salt as needed
Mix all the ingredients
except the lime in a medium-
sized saucepan. Bring it to
a boil, then lower the heat,
cover and simmer for about 30
minutes until the ingredients
begin to break down.

Cool slightly, and puree
with an immersion or tradi-
tional blender. Add the lime
juice, taste for seasoning and
then salt, if needed. Serve it as a
sauce with the enchiladas or as
you would with any salsa. l
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Tomatillo salsa can be used with fish, poultry or meat.

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