So I have a bit of a confession to make.
Not anything too big.
Just that I have been in a bit of a cooking funk.
(Go ahead! Gasp away!)
It seems like ever since the end of the holidays (and by holidays I mean Christmas) I have just lacked motivation to get in the kitchen.
Not that I haven’t been (literally) dreaming up recipes, in fact, my trusty composition notebook that I jot down my recipes and ideas is over flowing with new ideas. I even had to get a new notebook a few weeks ago because I ran out of pages.
Normally, when I think of a new recipe, I immediately write it down and then have to make it asap because thinking of it consumes my brain and therefor my life.
But not so much lately.
I have even been reading my regular blogs (and a few new ones) and cruising Pinterest like crazy looking for recipe and food photography inspiration.
But I got notta.
I haven’t created a meal plan in
weeks months (so not like me) and have loathed grocery shopping (seriously mostly living on sandwiches).
But guys, I think I am back!!!!
I sat down over the weekend and created a meal plan for two weeks. With all new recipes! I then went grocery shopping and loved it! Taking my time to look for ingredients, choosing the best for each recipe, carefully putting everything away when I got home and seriously I am so anxious and excited to make the things I have planned.
I think Eric is excited to have me back too.
Especially when I told him homemade pizza was on the menu tonight and he said, “Really! We haven’t had homemade pizza in like forever and that used to be ‘our thing’!”
And I hope you all are just as giddy, because let me just tell you, boy do I have some tasty creations up my sleeve!
For today’s recipe, I am sharing Smokey Turkey Enchiladas.
This recipe actually came about when I was in my cooking funk. As I mentioned I hadn’t been grocery shopping regularly so my pantry had gotten kinda bare and I desperately needed something to feed us.
These enchiladas use pantry staples and some leftover smoked turkey I had in my freezer. For ‘just whipping this up on a whim’ and ‘in a cooking funk’ these came out pretty darn good. They are smokey, not only from the smoked turkey, but the addition of chipotle peppers in adobo and a compilation of other spices. These enchiladas also have a good amount of heat, that will clear your sinuses but leave you wanting more at the same time!
PS: This is a great make ahead or freezer meal (see notes below)!!
½ small yellow onion, diced
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes and green chilies
1 (28 ounce) can enchilada sauce
1-2 chipotle peppers in adobo sauce, minced; plus ½-1 teaspoon adobo sauce (based on desired heat)
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 ½ cups shredded leftover smoked turkey*
1 cup shredded cheddar cheese
1 cup shredded Colby Jack cheese
10-12 flour tortillas (corn tortillas can be substituted)
Preheat oven to 350 degrees.
Stir together first eight ingredients in a large bowl.
Add turkey to another large bowl and stir in 2 cups of the sauce, reserving the remaining sauce. Add 2/3 cup of each of the cheeses to the turkey mixture and stir to combine.
Spoon 2-3 tablespoons sauce onto the bottom of 1 (9×13-inch) pan or 2 (9×9-inch) pans, and spread around.
Dip each tortilla in remaining sauce. Add approximately 3-4 tablespoons turkey mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges. Starting at the bottom where the turkey mixture is, roll up the tortilla. Place enchilada in prepared pan and continue until turkey mixture and tortillas run out.
Pour remaining sauce over enchiladas in pan. Top with remaining cheese.
Bake in preheated oven for 25-30 minutes, or until heated through and cheese is melted and bubbly.
Make ahead: Can be made up to 2 days in advance and refrigerated; for this add 10 minutes to the baking time.
To freeze: Prepare as directed. Wrap pan thoroughly in foil or cover securely with a thick plastic top. When ready to cook, remove from freezer and place directly in preheated oven (no need to thaw). Bake in preheated oven for 45-60 minutes or until heated through and cheese is melted and bubbly.
*Note: Any shredded leftover turkey or chicken (including rotisserie chicken) can be used.