WHB: Creamy Chicken Enchiladas And Cilantro Cole Slaw

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.)

Comments

[Glenna]

I'm not sure which I'd dive my fork into first. Both look divine!

[Kalyn]

I agree with Glenna, they both sound fantastic. Never too much cilantro for me, but then you already know that! Now if someone could just come up with a low-carb corn tortilla. Sigh. I'm saving this to del.icio.us right now.

[Lisa]

Mmm, that slaw looks delish. I think I'm going to have to get a cabbage and try it; I'm planning on making an easy chicken stew I saw Dave Lieberman (Food Network, Good Deals w/Dave Leiberman I think is the name of the show) do yesterday, only using leftover turkey instead of the chicken. This slaw would go wonderfully well with the stew (which also has cilantro in it -- but you can never have too much cilantro).

[cookiecrumb]

Any time I don't get my own turkey leftovers, I cook a whole new turkey!

[Teresa]

I was thinking of making turkey enchiladas for dinner tonight, too!

[gattina]

let your cilantro keep coming, love it! And no shame to tell you a big drool is hanging whenever I see sour cream + sharp chedder!

[Christine]

Great dishes as always Sher. Both going in my del.icio.us file. I'm still in recovery mode from all the cooking and eating at my house. Can't think of a thing I want to eat! Maybe I'll lose weight. :)

[Shannon]

Mmmm, your enchiladas always look so good! You need to create a special enchilada recipe tag!

[Gabriella]

wow. that looks divine!

[Jennifer]

I'm not a real cole slaw fan, but this sounds delish! I love cilantro and the thought of lime and cumin infused sounds very very tasty. Those enchiladas look great too. I will have to try these recipes someday! (and my husband will be totally thanking you! LOL!)

[Julie]

This seems like the perfect answer to turkey leftovers.

[Ruth]

Both dishes look delicious. Thanks for sharing. I'll definitely being trying them both.

[Trudy]

half way through the receipe now, I know it will be fantastic, but, what about the salsa, no instructions on what to do with it, oh well, think I can see it on top in the picture so I'll do that

[Trudy]

by the way, i'm not cooking at 10.55pm 31 August, I'm cooking at 5.56pm 1 September in NZ.

[Raven]

I never thought of cooking the tortillas first, is there some specific reason why? Thanks, will do for my enchilada recipe: http://www.cookeatdelicious.com/meat-recipes/chicken-recipes/cilantro-chicken-enchiladas-recipe.html