Although I used chicken in both of these pleasant recipes, left over turkey would be a perfect substitute. Transforming the bird from its previous Thanksgiving role on center stage to b e a u t i f u l back – up, working well with other ingredients to create a completely new and different meal.
5 tablespoons butter, divided
1 onion, chopped
1 red bell pepper, chopped
2 cups, chopped cooked chicken
3 (4 ounce) cans diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 flour tortillas
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
Heat oven to 350F.
Melt 2 tablespoons butter in a large skillet over medium heat, add onion and bell pepper, and sauté 5 minutes or until tender.
Stir together onion mixture, chicken, 1 can diced green chiles and 2 cups of shredded cheese.
Spoon 1/3 cup of chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13 by 9 inch baking dish.
Bake for 10 minutes.
Meanwhile, melt remaining 3 tablespoons of butter in a heavy saucepan over low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk, cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from the heat and stir in remaining 2 cans of green chiles.
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup of cheese.
Bake for 20 to 25 minutes or until bubbly. Serve with cilantro, chopped tomato and shredded lettuce as desired.
Recipe adapted from Southern Living, October 2011
FALL CURRY CHICKEN
1 pound boneless, skinless chicken breast, cooked and cubed
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
1 onion, diced
2 teaspoons curry powder
1/4 teaspoon ground cayenne pepper
2 pods cardamom
1 tablespoon tomato paste
1 cup light coconut milk
3 tablespoons chicken broth
1 butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup golden raisins
1 apple, peeled and diced
Heat oil in a saute pan over medium heat, add onion and cook, stirring occasionally, for about 2 minutes, or until onion begins to soften. Add curry powder, cayenne pepper, cardamom and tomato paste and mix. Pour in coconut milk and chicken broth, stirring until ingredients are combined.
Add squash to sauce and cover. Let simmer for 15 minutes, or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, then add raisins and apple. Stir to combine.
(I ended up adding a jar of pre-made curry sauce to the mixture, as it seemed like it required more flavor).
Recipe adapted from Shape Magazine, November 2013