By Lisa Fain
from THE HOMESICK TEXAN’S FAMILY TABLE
From seventh-generation Texan turned New Yorker Lisa Fain, here’s a suggestion for turning Thanksgiving leftovers into a first-rate meal. These luscious enchiladas are stuffed with turkey and cranberries, and then blanketed in a creamy sweet potato-chipotle sauce and melted cheese. This dish comes from the award-winning food blogger’s new cookbook, chock full of recipes for Lone Star comfort food.
4-6 servings
FOR SWEET POTATO-CHIPOTLE SAUCE
1 tablespoon vegetable oil
½ yellow onion, chopped
2 cloves garlic, chopped
1 cup mashed sweet potato
1 canned chipotle chile in adobo sauce
3 cups chicken broth or water
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
Pinch of cayenne
¼ cup chopped fresh cilantro
½ cup sour cream
1 teaspoon fresh lime juice
Salt
FOR ENCHILADAS
2½ cups shredded cooked turkey, white and/or dark meat
1 tablespoon vegetable oil
12 corn tortillas
¾ cup cranberry sauce
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream, for serving
Roasted pecans, for serving
To make the sweet potato-chipotle sauce:
In a pot, heat the oil over medium-low heat. Add the onion and cook until translucent, five minutes. Add the garlic and cook for 30 seconds more. Turn off the heat and transfer the onion and garlic into a blender or food processor. Add the sweet potato, chipotle chile, chicken broth, chili powder, cumin, allspice, cinnamon and cayenne. Blend until smooth. Return the sweet potato sauce to the pot and add the cilantro. Bring to a boil, then turn the heat down to low, and gently simmer for 5 minutes, occasionally stirring. (Please note that the sauce will probably splatter.) Stir in the sour cream and lime juice, adjust the seasonings, and add salt to taste. Remove from the heat.
Preheat the oven to 350°F. Lightly grease a 9 by 13-inch baking dish. Spread 1 cup of the sweet potato–chipotle sauce along the bottom of the baking dish. Stir ¼ cup of the sweet potato—chipotle sauce into the shredded cooked turkey.
In a medium skillet, heat the oil over medium-low heat. One at a time, heat up the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
To assemble the enchiladas:
Take a heated tortilla, spread 1 tablespoon of the cranberry sauce on the tortilla, then place ¼ cup of the cooked turkey down the center. Roll the tortilla. Place the filled tortilla seam-side down in the baking dish and repeat. Pour the remaining sauce over the enchiladas and top with the cheese.
Bake for 15 minutes or until cheese is lightly browned and bubbling. Serve topped with sour cream and pecans.
Reprinted with permission from The Homesick Texan’s Family Table by Lisa Fain, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Food Photography credit: Lisa Fain © 2014
Lisa Fain is the author of The Homesick Texan’s Family Table © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
