Turkey Chimichangas w/Green Chile Sauce

Diane Hopson Smith

By
@DeeDee2011

What to do with all that leftover turkey! I don't know about you but I don't want another bite of rich holiday food again for at least another year! I love the traditional Thanksgiving and Christmas meals but by the time Christmas is here I've pretty much had my fill of Turkey and Dressing.

Turkey Chimichangas were filled with lots of wonderful mexi flavors. Definitely a great way to use up any leftover Turkey (or chicken).
Hope you enjoy as much as we did.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 1/2 c
cooked turkey, chopped or shredded
2 Tbsp
olive oil, extra virgin
1 large
white onion, chopped
3 tsp
minced garlic (i used jarred)
1 large
jalapeno pepper, seeded and diced (remember to wear gloves when handling hot peppers)
1 1/2 tsp
chili powder (use hot if you like a little heat)
1/2 tsp
cumin
salt to taste
1/3 can(s)
10-oz rotel tomatoes, drained (reserve some for sauce and beans)
2 Tbsp
fresh cilantro, chopped
1/4 c
sour cream
4
10-inch flour tortillas
8 oz
colby jack cheese, shredded (plus more for beans)
2 Tbsp
each of butter and olive oil
mexican rice, cooked

GREEN CHILE SAUCE

1/2 large
white onion, chopped
2 tsp
minced garlic (i used jarred)
salt, to taste
1/4 tsp
chili powder (hot chili powder if you like it spicy)
1/4 tsp
cumin
2
4-oz cans green chiles, drained
1 c
chicken broth or stock
1/3 can(s)
rotel tomatoes, drained

REFRIED BEANS:

1
15-oz can refried beans
1/3 can(s)
rotel tomatoes
1/4 c
colby jack cheese, shredded
1 Tbsp
chile peppers
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chili powder
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cumin
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salt

Directions Step-By-Step

1
Preheat oven to 450 degrees.
2
Shred or chop turkey; set aside.
3
REFRIED BEANS: Empty can of refried beans into a medium size pot. Add 1/3 can of the drained Rotel Tomatoes, 1/4 cup shredded Colby jack cheese, a spoonful of the green Chile peppers, a pinch of chili powder, a pinch of cumin and salt to taste. Heat over med/low heat until cheese melts; stirring occasionally.
4
Heat 2 Tbsp extra virgin olive oil in large skillet over med/low heat. Add onions, garlic and jalapeno; cook until onions are tender. Add chili powder, cumin and salt; stir in 1/3 can rotel tomatoes and 2 Tbsp chopped fresh cilantro; continue cooking until moisture cooks out (about 2 minutes). Stir in turkey and sour cream, cooking and stirring until warm; remove from heat.
5
Melt 2 Tbsp butter with 2 Tbsp olive oil. Brush oil mixture generously on a large rimmed baking sheet or pan. Spread about 2 Tbsp of the bean mixture down the center of each tortilla, leaving about 2 inch border. Divide chicken mixture into 4 equal parts and add to each tortilla. Top with 1/4 cup of shredded cheese. Fold top and bottom pieces in (the short edges) and then fold in the sides. Place seam side down on the baking sheet; brush with oil mixture.
6
Bake about 10 minutes and then gently flip over and brush tops with oil and bake another 10 minutes.
7
Remove from oven and serve with rice and any leftover refried beans. Top with sauce, lettuce, tomatoes, sour cream and more cheese if desired. Dress up to your preference.
8
SAUCE: Combine ingredients and cook over medium heat until liquid reduces (about 20 to 30 minutes).

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Mexican
Collection: Thanksgiving 2.0