Chicken Karista's Kitchen Kid Friendly

Turkey Recipe Round-up

Turkey Enchiladas with Pumpkin and Swish Chard

Leftover Thanksgiving turkey doesn’t have to end up in sandwiches – although I’m a huge fan of the turkey, cranberry and Havarti Panini.  There are so many lovely and delicious recipes for Thanksgiving turkey I thought I’d share a few of my favorites with you.

Turkey Tacos with Cranberry Salsa and Cream Cheese from Mountain Mama Cooks

Turkey Salad and Warm Clementine Dressing from Chef Jamie Oliver

Turkey and Sweet Leek Pie from Chef Jamie Oliver

Turkey and Dumplings from Alaska From Scratch

Rustic Turkey Pot Pie from A Beautiful Bite

One last Bennett Crew favorite… Turkey, Pumpkin and Swish Chard Enchiladas Verdes. 

Wishing you all a most Delicious Thanksgiving Holiday!

Loads of Love,

Karista

Turkey Enchiladas Verdes with Roasted Pumpkin and Swiss Chard

This recipe can be as simple or as complex as you’d like.  If you’re in a pinch for time use your favorite jarred Salsa Verde, about 2 cups (I completely adore Frontera Brand).  If you prefer to make your own, I’ve included the recipe.

It appears a lengthy recipe, but it’s really very simple.  I’ve been a bit wordy and tried to write the directions in stages.  To keep things as simple as possible.

This also makes a fabulous vegetarian Pumpkin and Swiss Chard Enchiladas Verdes.  If for some reason you really are tired of turkey.

Serves 4-6

Ingredients

For the Salsa Verde: (or if in a pinch, I like Rick Bayless Frontera Brand Salsa Verde products)

2 cans tomatillos

½ cup diced onions

2 cloves garlic, minced

½ cup chopped fresh cilantro

1 jalapeno, roasted and seeded

½ cup water or chicken broth if needed

Salt to taste

For the Enchilada filling:

2-3 cups chopped roasted turkey

1 sugar pie pumpkin (or use leftover sweet potatoes)

1 small bunch Swiss chard, washed and trimmed of stalks and coarsely chopped

1 small white onion, chopped

½ cup chopped fresh cilantro

½  teaspoon ground cumin

½  teaspoon ground coriander

Salt and pepper to taste

1-2 cups shredded Jalapeno Jack cheese

10-12 corn tortillas

Chopped green onions for garnish

For the Crema:

1 cup sour cream

1 lime juiced

¼ teaspoon ground coriander

¼ teaspoon ground cumin

1/4 teaspoon cinnamon

Salt and pepper to taste

Whisk together all ingredients and set aside.

To prepare the Salsa Verde:

Place the tomatillos in a blender or food processor and puree.

Add a little oil to a medium sauce pan over medium heat and sauté the onions and garlic until wilted.

Stir in the pureed tomatillos, cilantro and jalapeno and let it simmer on low for about five minutes, adding water or chicken broth if necessary.  Set aside while preparing the enchiladas.  Reserve ½ cup to top the enchiladas.

To Roast the Pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are a little toasted.  You will want the pumpkin a little firmer than if you were roasting for a pie.

Once the pumpkin has cooled, peel it and slice it or crumble into pieces.

Sauté the Swiss Chard in a large skillet over medium heat with just a bit of oil.  Once it has wilted, but not watery, transfer the wilted chard to a large bowl.  Mix in the turkey, chopped onion, chopped cilantro, cumin, coriander and 1 cup of shredded cheese.  Season to taste with salt and pepper.

Pre-heat the oven to 350F.

Heat the tortillas in a stove top steamer, or use the steamer function on a rice cooker or you can always pop the tortillas one or two at a time into the microwave for about 10 seconds.  You need the tortillas soft so they will roll and not tear.  Keep the tortillas covered and warm until you use them.  If they firm up, steam or microwave a little more.

Ladle a little sauce in the bottom of a 9×13 baking dish.  Take a tortilla and fill one end with a few pieces of pumpkin, a spoonful of filling and roll. Continue this until your baking dish is full or you’ve run out of tortillas.

Ladle a cup or so of Salsa Verde over the enchiladas.  Then ladle the crema over the salsa verde.  Sprinkle the remaining shredded cheese over the crema and bake for about 20 minutes or until the enchiladas are heated through.  Let them cool for a few minutes and then garnish with green onion and serve.

 

 

 

 

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15 Comments

  • Reply
    Barb Bamber
    November 27, 2013 at 6:09 am

    What a wonderful round-up of creative ideas for your turkey after the big day! I love yours best, I would never have thought up a dish like this. I think it would be worth making a turkey just so we’d be able to have this dish:) Have a wonderful Thanksgiving and all the best to you and your loved ones!!

    • Reply
      bennett
      November 27, 2013 at 7:36 am

      Thank you Smidge for such a kind compliment! Truly a dish born out of my family’s love for Mexican food and of course seasonal ingredients. Even Fall/Winter dishes need a little spice and after a Turkey dinner it’s a nice change. 🙂 Wishing you and your beautiful family a joyous Holiday Season! Hugs!

  • Reply
    yummychunklet
    November 27, 2013 at 7:02 am

    Great roundup!

    • Reply
      bennett
      November 27, 2013 at 7:33 am

      Thank you! Wishing you the happiest of Holidays!

  • Reply
    Lilly Sue
    November 27, 2013 at 7:44 am

    Wow, these enchiladas look amazing!! Thanks Karista for the idea! I hope you have a wonderful Thanksgiving!

    • Reply
      bennett
      November 27, 2013 at 8:10 am

      Thank you Lilly Sue! Wishing you a very Happy Thanksgiving!

  • Reply
    Alyssa (Everyday Maven)
    November 27, 2013 at 2:47 pm

    Great way to use up turkey. Happy Thanksgiving Karista!!! xoxo

    • Reply
      bennett
      November 29, 2013 at 9:06 am

      Thanks Alyssa! Hope you had a fabulous Thanksgiving! Hugs to ya 🙂

  • Reply
    Ksenia
    November 29, 2013 at 6:11 am

    How wonderful! Happy Thanksgiving to you and your lovely family! x

    • Reply
      bennett
      November 29, 2013 at 9:07 am

      Thank you Ksenia hope you had a happy Thanksgiving Day too. 🙂

  • Reply
    Turkey Enchiladas | LauraLovingLife
    December 5, 2013 at 1:38 pm

    […] Turkey Recipe Round-up (karistaskitchen.com) […]

  • Reply
    Alice
    December 9, 2013 at 5:22 am

    Love this beautiful image Karista and may I add, I’m a big fan of the turkey, cranberry & cheese combo too! I’ve no doubt that the delicious enchilada’s are just perfect, when warmed through with a ladle of salse verda.

    They look so tasty!

    • Reply
      bennett
      December 9, 2013 at 12:10 pm

      Alli, one of my favorite enchiladas recipes. Thank you! Oh, yes and the turkey cranberry Havarti Panini… total indulgence. 🙂 Are you cooking for your holidays? I bet the food will be delicious!

  • Reply
    kelley {mountain mama cooks}
    December 1, 2014 at 8:42 am

    Great round up! I made a turkey last night for dinner so now have oodles to use up. Loving the salad and of course, your enchiladas!! Thanks for sharing my tacos!

    • Reply
      Karista
      December 1, 2014 at 3:21 pm

      You are so welcome Kelley! Love all your recipes! 🙂

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