This is a public service announcement: If you still have turkey left, three days after Thanksgiving, then this is what you should make.
Another PSA: nonfat cheese (the yellow cheese in the picture, next to the nicely-melted white cheese) does not melt. This is further evidence that it is a crime against nature. Do not use it unless you are cooking for a person who insists on it.
From Simply Recipes
7 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon crushed oregano
1 teaspoon garlic powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon sugar
2 teaspoons salt
1/4 cup flour
2 tablespoons olive oil
2 cups of turkey or chicken stock
1 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced
3 cups cooked turkey meat, chopped
1 15-ounce can black beans, rinsed and drained
8 ounces Monterey Jack cheese, grated (makes 2 cups grated cheese)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice (can sub lemon juice)
1 to 2 teaspoons salt or more to taste
8-16 flour tortillas, depending on size and thickness [I used corn, because I prefer them]
Chopped red onion
Chopped fresh cilantro
Sour cream or crema fresca
Iceberg lettuce, sliced thin and sprinkled with salt and vinegar
First, make the enchilada sauce. In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or tow, until fragrant. Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
Prepare the filling. Heat olive oil in a sauté pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 Tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.
Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9×13 casserole dish (pyrex works well). Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water. Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese. Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.
Sprinkle with a little more lime juice before serving. Serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced ice berg lettuce that has been dressed with vinegar and salt (no oil).