And now, after the clocks have gone back, and the nights are drawing in, November, in all her glorious color, teasing us with her late morning sunshine, cunningly ushers us into Winter. …
Hoping everyone is safe and healthy as we crash into the holiday season this go-around, with our masks (even if tentatively) off, and social distancing relaxed. I hope we can all be with family and friends, as in days of yore — a mere two years ago, give or take, but still! I hope a sense of normalcy has returned, and that togetherness is fully reinstated. In other words: let’s get this party started, shall we?!
And that is exactly how I think of Thanksgiving: the big party that kicks off the holidays. The only time of year when there is $300 worth of food shoe-horned inside the fridge that no one, under any circumstances, is allowed to touch. It is, for me at least, the best part of the entire season: all the cooking, and ALL the eating. I’m betting we might all be celebrating a bit more exuberantly this Thanksgiving than in years past. Just a hunch. Which brings me to this month’s recipe: Enchiladas!
A celebration in and of themselves, enchiladas are the perfect foil for any leftover beef, pork or poultry — and in this case, turkey. So, once the long-distance guests have taken their leave and the folks who live in your house have had their fill of Pilgrim sandwiches in the days following the “big day,” why not surprise everyone with something fun and unexpected? Super-easy, customizable (add anything you like!), and, best of all, stacked — no fussing around with heating the tortillas, or stuffing them, or rolling them up. This dish has all the feels and squeals of party fare. Which is exactly what I’m aiming for this holiday. So, whaddya say? Let’s try to keep this party going for as long as possible this season.
Keep well, and keep on cooking!
Stacked Turkey Enchiladas
Makes 4 servings
2 10-ounce cans medium-hot enchilada sauce
1 16-ounce can refried beans, divided
1 tablespoon chopped canned chipotle chiles
16 5- to 6-inch-diameter corn tortillas
1 cup chopped green onions (about 4 large), divided
2 cups diced cooked turkey meat (about 10 ounces), reheated, divided
1 1/3 cups (packed) coarsely grated Monterey Jack cheese (about 5 1/2 ounces), divided
1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided
1. Preheat oven to 200°F and position rack in center. In a medium skillet over medium heat, bring enchilada sauce to a simmer. Reduce heat to very low.
2. In another medium skillet, combine refried beans and chipotle chiles. Stir mixture over medium heat until heated through, about 5 minutes. Remove from heat.
3. Dip one tortilla into the enchilada sauce until just softened, about 10 seconds. Using tongs, transfer to an ovenproof plate. Spread 1/3 cup of the bean mixture over the tortilla. Top with 1 tablespoon of the chopped green onions.
4. Dip a second tortilla into the enchilada sauce and place it on top of the bean layer. Top it with 1/2 cup turkey, followed by 1 tablespoon of green onion.
5. Dip a third tortilla into the sauce and place it over the turkey layer. Sprinkle it with 1/3 cup of the cheese and 1 tablespoon of green onion.
6. Dip a fourth tortilla into the sauce and place it atop the cheese layer. Sprinkle with 2 tablespoons queso fresco.
7. Repeat Steps 3–6 with remaining tortillas to make four stacks. Transfer to oven for about 5 minutes, or until heated through.
8. Drizzle each stack with remaining enchilada sauce. Sprinkle with diced tomatoes, avocado and remaining green onion, and serve warm.