Chef Ian Murray from the Lewisburg Hotel shares a delicious leftover turkey recipe for enchiladas with a cranberry, black bean and corn salsa.
TURKEY & BUTTERNUT SQUASH ENCHILADAS
12oz Chopped Turkey (cooked)
6oz Butternut squash (blanched)
6oz Cream Cheese
4oz Caramelized onion
4oz Shredded cheddar
2 Tbsp Mild Chili Powder
1 Tbsp Cumin
½ Tbsp Garlic Powder
1 teaspoon Salt
2oz Chicken stock
8 6” Flour Tortilla’s
4oz Can Tomato Sauce
Method:
Sautée all ingredients in a large skillet until cheeses are melted and everything is mixed well.
Divide between flour tortilla’s
Roll up and brush with tomato sauce
Bake for 20 minutes at 375 degrees
Cranberry, Black Bean and Corn Salsa
8oz can of Black Beans drained and rinsed
4oz can of Sweet Corn
4oz Dried Cranberries
4oz Red Onion chopped
4oz Red Bell Peppers
1 Tbsp Sugar
3 Tbsp White Vinegar
Mix Well