This recipe came to me as Chipotle CHICKEN Enchiladas.  Then, one Thanksgiving, we had an extra-large turkey, and even after making my signature Saturday After Thanksgiving Leftover Turkey and Andouille Gumbo, there was still plenty left.  So, with a substitution of turkey for chicken, a new tradition was established (and we have to get a bigger turkey every year now, as well). 

Adjust the heat by adjusting the number of chipotles you use.  (I do NOT recommend 3 - even the heat freaks in my family consider that to be incendiary almost to the point of inedibility.) 

  3              cups leftover Thanksgiving turkey
  9      oz    sharp cheddar cheese -- grated (I used 2% cheese 8oz bag)
  3/4   cup   minced onion
  12            corn tortillas
  2      T      butter
  2      T      flour
  1      cup   beef broth
  1      cup   water
  1      t       cumin
  3              cloves  garlic -- minced
  1      t       oregano
  1              canned chipotle chiles -- seeded and minced (original recipe calls for 3 to 4 but 1 will do -                           see substitution note below
  2      T      adobo sauce from can
  2      T      sour cream

Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown.

Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water.

Add the spices, garlic, chiles, and adobo sauce.

Simmer uncovered for 20 minutes. Whisk in sour cream.

Heat some oil in a skillet. Lightly fry a corn tortilla to soften it.  (recipe calls for frying them in oil but I just ran them under water and steamed for about 15 seconds in the microwave then you can roll them fine)

Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9x13" dish. Repeat 12 times.

Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375°F for 8-10 minutes, just until the sauce bubbles.


Substitution Note:  Had to use some creative substituting because could not find canned chipotles or adobo sauce. Used fire roasted green chilies & chipotle hot sauce instead. Easy to prepare.  (This note is from my daughter, who was preparing this dish for her host family in Iceland, where ingredients readily available in Texas are not always that easy to find.)