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.