Well, Thanksgiving is finally behind us and now I am left with LOTS of turkey leftovers! YAY! I usually buy a really big turkey and freeze back a ton of meat in 1 to 2 cup servings so that we can have turkey dishes for months after Thanksgiving is over. It is so nice to have a selection of turkey recipes that you can throw together throughout the year with leftover turkey. Every year I make these Creamy Turkey Enchiladas the weekend after Thanksgiving and they are always a huge hit. My original recipe uses 2 cans of cream of chicken soup but I really dislike canned soup mixes. They are very high in salt and I have no control over the ingredients in them which I don’t like. Since I couldn’t find an alternative cream of chicken soup in the organic/natural foods section I found this sauce idea online and decided it would be the perfect topping for my Creamy Turkey Enchilada.
I was sent a wide variety of Wholly Salsa, Wholly Guacamole and Cabot cheeses to help facilitate my Taco Tuesday recipe. I love Wholly Salsa because of the incredibly fresh taste and it is the only salsa my husband even wants me to buy any more! They use a system of preservation that uses NO chemicals or heat so there is nothing artificial in this salsa and it is very fresh tasting. They are also gluten free and certified Kosher as well. If you have food allergies, Wholly Guacamole products are free of milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. (the major allergens) A few of them to have cornstarch, although corn is not as common an allergen as some other ingredients. And if you are a guacamole fan, their guacamole is made with nothing but the best ingredients. Avocados are full of magnesium, Vitamin E, folic acid and lutein, a natural antioxidant. Yes, they do have fat in them but it is a GOOD kind of fat so you can feel good about putting a scoop next to your taco. I love how fresh both the salsa and guacamole tastes. You can choose from a ton of different varieties as well…pineapple salsa on grilled chicken is amazing!
Being from New England, I have always been partial to Cabot cheese. Most of my family lives in Vermont and every single summer I would drive up from Connecticut with my family. Back then, I had NO appreciation for the cows in the fields. “Look” my mom would say…”Cows!”. Yeah, ma…MORE cows! Like we didn’t just see 400 cows in that last field we drove by? Now I love seeing cows in the fields and knowing they are happily grazing and enjoying the sunshine while producing a steady supply of milk for good cheese! Cabot Creamery is a 1,200 farm family dairy cooperative with members in New England and upstate New York. They are owned and operated by their members, which for Cabot are farmers and their families.
I have tried many varieties of Cabot cheese over the years and one of my favorites is their Seriously Sharp cheddar. I am a huge fan of cheddar cheese that has a bit of a bite to it and this one really does. Sharp enough that you can taste the ‘tang’ in it but not enough to make your eyes water. I also love the pepper jack which is a Monterey Jack cheese with jalapenos in it. Melts GREAT on Triscuits to make a slightly kicked up Triscuit pizza!
Turkey Recipes: Creamy Turkey Enchiladas
Yields 6 to 8
20 minPrep Time
20 minCook Time
40 minTotal Time
- 4 cups leftover turkey, diced
- 2 containers Wholly Salsa (I used the Roasted Tomato)
- 1/2 small onion, chopped
- 1 tablespoon vegetable oil
- 6 to 8 large flour tortillas
- 3 cups grated hot pepper jack cheese (we used Cabot)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- Chopped cilantro and Wholly Guacamole for serving
- In a medium bowl combine cooked turkey, 1 cup shredded cheese and salsa together.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth and then bring to boiling, stirring frequently.
- When thickened, remove from heat; stir in sour cream and add 1 cup of this mixture to the turkey, cheese, and salsa mixture
- To assemble: Top one tortilla with 1/2 cup turkey mixture. Roll up and place seam side down in a greased 9 x 13 inch baking dish.
- When all tortillas are stuffed and placed in the pan, pour the sour cream mixture over the entire pan. Top with remaining cheese.
- Bake at 400F for 20 minutes until cheese is melted and lightly browned and sauce near edges of baking dish is bubbly.
- To serve, sprinkle with fresh cilantro and add a spoonful of Wholly Guacamole
WIN IT: Wholly Guacamole and Cabot would like to offer one of my readers the same package I received (shown below) so they can create their own Taco Tuesday recipe! This is a Rafflecopter giveaway so follow the directions in the form below to enter. This giveaway ends at midnight EST on December 11th, 2012.
Taco Tuesday Prize Package
Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received product samples in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
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