Today is the day Thing Two looks forward to, more than Christmas, more than his birthday, more than the last day of school.
It’s – Turkey Enchilada Day!
Everyone has favourite things to do with leftover Burd. Hot turkey sandwiches, soup, turkey a la king. At our house, it’s enchiladas.
We are remarkably un-Mexican. I know very little about Mexico, most of which I learned from Speedy Gonzales and the Frito Bandito, so I think the authenticity of my version of the food is probably pretty bogus, honestly. I got the recipe out of the newspaper, years ago, from someone’s article on the subject of what to do with the leftovers from Christmas.
They’re pretty easy to make, although fussy to roll up, and a bit messy. They freeze easily, and finding a frozen enchilada in the back of the freezer is better than finding a $20 in your coat pocket from last winter.
I’ve tried making them from chicken, or beef, at other times of year. It’s not the same, and it’s not worth the trouble. The only thing that makes them so magical is leftover turkey. I’ve even tried buying a turkey breast and making them from that, but it’s just not the same.
The only way to make a perfect turkey enchilada is to pick the bits off the carcass with your fingers and go to town. Wear something old, and follow Ms. Frizzle’s advice – Get Messy!
OH, PS, here’s the recipe: