Go-To Recipe #6: Enchiladas. (Adapted for the After-Thanksgiving Turkey Leftover Crowd)

November 29, 2010

Turkey Enchiladas con Corn

2 cups shredded turkey (or chicken, or beef, or shrimp)

1 cup corn

1 ½ cups grated cheese (your choice)

salt and pepper

8 flour tortillas

1 cup enchilada sauce (Recipe below)

¼ cup chopped cilantro

Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish. Top with the sauce (below) and remaining ½ cup of cheese. Bake 15 to 20 minutes. Sprinkle with the cilantro and serve.


Enchilada Sauce of The Awesome

3 Tbs Tex-Mex Spice (Easy Recipe Here, under Taco Seasoning)

1 Tbs olive oil

2 Tbs chili powder

3 cups low-sodium chicken broth

1 can (8 oz) tomato sauce

1 Tbs creamy peanut butter

4 Tbs cornstarch

½ cup water

Saute Tex-Mex spice in oil, approximately 2 minutes. Add chili powder and stir for 1 minute. Add chicken broth, tomato sauce and peanut butter (Yes!). Bring to a simmer. Mix cornstarch and water in a small bowl, then drizzle this mixture into the sauce . Cook for 5-10 minutes on low heat, stirring occasionally.  This makes a quart of sauce.  I freeze what I don’t use (I recommend the ice cube trick here too).

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  • Reply Eliz November 29, 2010 at 2:34 pm

    How much tomato sauce is needed for the enchilada sauce?

    • Laura Harrison Mayes
      Reply Laura November 29, 2010 at 2:42 pm

      Eliz, great catch. I left that out. It’s fixed now. And it’s 1 can (8 oz) tomato sauce. Thank you!

  • Reply Cecily November 29, 2010 at 2:35 pm


    This is totally doable. You are the awesome sauce on my enchilada.

    Wait, that sounded weird.

    You know what I mean. 🙂

  • Reply Azar December 10, 2010 at 2:30 pm

    I was kind of weirded out by the peanut butter in enchilada sauce, but decided to go with it. HOLY WOW. This made a super delicious meal, I think we’ll be making it again soon.

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