This is one of my favorite make-ahead recipes—and a fabulous way to use leftover Thanksgiving turkey or chicken.
You are going to LOVE this!
Recipe from The Christmas Kitchen by Tammy Maltby. All rights reserved.*
Originally this recipe came from Beverly Wendt by way of her daughter, my friend Susan Kennedy, but I’ve changed it to suit my tastes. I like to use disposable foil pans for easy freezing, cleanup, and gift giving.
Simple Variations
...Because my dear friend they are fantastic! You can add a 4-ounce can of chopped jalapeños in addition to green chilies, 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Or roll several leaves of baby spinach into each enchilada. Perfect!
A perfect Holiday meal to double and freeze!
Turkey and Black Bean Creamy Enchiladas
6 cups cooked turkey or chicken, shredded
4 cups chicken or turkey broth
Nonstick cooking spray
1 can condensed cream-of-chicken soup, undiluted
1 8-ounce carton sour cream (low-fat or nonfat works fine)
1 4-ounce can chopped green chilies, juice included
4 cups Monterey Jack cheese, shredded
4 cups Mexican shredded-cheese mix
1 large onion, finely chopped
1 large Tbsp. garlic, minced
1 6-ounce can sliced black olives or 1 14½-ounce can black beans, rinsed well (optional)
2 Tbsp. cumin
One bunch cilantro, chopped
1 10-inch package flour tortillas (try sun-dried tomato or pesto flavors for a green or red Christmasy look)
To make filling, combine shredded meat, soup, sour cream, green chilies, Monterey Jack cheese, 2 cups of Mexican cheese, onion, garlic, black olives or beans (if desired), cumin, cilantro, and 4 Tbsp. of the broth to form a firm mixture. Spray 9x13-inch pan with cooking spray. Fill each tortilla with approximately 2 heaping Tbsp. chicken mixture, roll, and place seam down in pan. Mix remaining filling with chicken broth until filling is runny. Spread over top of tortilla rolls and sprinkle the remaining 2 cups of Mexican cheese mix over the top. Freeze at this point if desired or cook uncovered in the oven 25–30 min at 350º, until bubbly. To cook the frozen enchiladas, thaw overnight in the refrigerator and bake as above or bake the frozen casserole for about 75 minutes, until bubbly.
Top with fresh tomatoes, chopped avocados and cilantro.
Makes 10–12 servings.
*From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday contact Tammy at Tammymaltby@gmail.com or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.
Simple Variations
Add a 4-ounce can of chopped jalapeños in addition to green chilies. Add 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Roll several leaves of baby spinach into each enchilada. For vegetarian enchiladas, omit turkey, use vegetable broth, and use 2 cans of black beans.
