This year my friend Nancy invited me to her house for Thanksgiving, so I have no leftovers. That means I can't make turkey sandwiches or soup with the carcass. And I can't make turkey enchiladas. Every year, I always use some of the turkey leftovers to make enchiladas. But, although I can't make carcass soup, I can buy a rotisserie chicken at the store and make a sort of homage to turkey enchiladas. After-all, it's still poultry. These enchiladas are from a Sunset Magazine Readers Favorite Recipe, popular because they're extremely easy to make and tasty. I've found that most people enjoy them a great deal, both adults and children. So, they're a nice party food. They're rich, there's no doubt about that, and their creamy flavor is perfect with a cilantro cole slaw that I found at Epicurious. The cilantro also makes this a good recipe for Weekend Herb Blogging, which was created by the lovely Kalyn at Kalyn's Kitchen, but is being hosted this weekend by the equally lovely Haalo at Eat (Almost) Anything Once.
As you see,the cole slaw contains a healthy dose of cilantro. Yes, cilantro again! I'm sure the cilantro haters must be rolling their eyes. If you can't abide it (and it's not your fault, this is a genetic thing), leave out the cilantro and substitute mint. Oranges would also be a nice addition to the salad. The enchiladas are very rich and creamy, so a crunchy, acidic salad is perfect with them.
Creamy Chicken Or Turkey Enchiladas (Sunset Magazine)
3 cups shredded skinned cooked turkey or chicken
2 cups sour cream (you could use light sour cream here if you want)
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) salsa (your choice as to mild or hot)
Heat oven to 350 degrees.
Combine chicken or turkey with sour cream, cheese, and salt. Heat the oil in a skilet until hot, then dip a corn tortilla in the oil and then spoon some of the chicken/turkey mix on the tortillas, roll up and place in a greased baking pan, seam side down. Repeat with the rest of the tortillas.
Bake in the oven for 20 minutes. Serve with a little more cheese sprinkled on top if you wish.
Cilantro Coleslaw With Lime and Cumin Dressing (Epicurious)
4 cups thinly sliced green cabbage (from about 1/2 large head)
1 red bell pepper, thinly sliced
1/2 cup chopped fresh cilantro (I used more, more like 3/4 cup)
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons ground cumin
salt to taste
Combine cabbage, bell pepper, and cilantro, in large bowl; toss to blend. Whisk oil, lime juice, and cumin in small bowl to blend. Pour dressing over cabbage mixture. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and refrigerate. Toss before serving.)