Thanksgiving Left Out Idea #2

Thanksgiving Left Out Idea #2:   

Turkey Sweet potato Black Bean Enchiladas

Yes, I really like sweet potatoes but no, I don't eat them every day! Although I could eat these enchiladas on any given night of the week, multiple days.  They are cheesy, sweet, spicy, filling, and really good for you.  Plus, you are able to dish the leftover turkey in something other than soup, salad, or a sandwich and not feel like you are in the movie "Groundhog Day".  I have been making these for a few years and they are always a favorite.  The recipe is originally from Karina, the Gluten-free Goddess, who has wonderful recipes that are fresh and creative.  I have made them my own over time, so mine are not gluten-free.  These freeze amazingly well even with the cheese.  If you have a Trader Joe's nearby, definitely get the Habenero Lime tortillas, they have a like kick to them and just make the dish pop because they color coordinate so well with the filling.  These have a lot of healthy benefits, Beta Carotene and Vitamin A, and come together quickly, especially if you are indeed making them with leftover ingredients.  The sauce I made up for this is good but to be honest, there are many times I just open up a jar of salsa verde to pour over top of the enchiladas.

Turkey Sweet Potato Black Bean Enchiladas

Prep time 15-20 minutes

Bake time 25-30 minutes

Serves 8

For Filling:

1 15 oz can of black beans, rinsed and drained

2 cloves of garlic minced

2 T Fresh lime juice from one Lime or bottled Lime juice

3 1/2 heaping cups of sweet potatoes, microwaved with skin on until soft, remove skin, smashed (or leftovers)

1 cup of shredded turkey

1 4oz can of diced roasted green chiles

½ t Cumin

½ t Paprika or ground red pepper

1 t Chili powder

1 t of canned chipotle chile in adobe sauce (could substitute a splash of sriracha or hot sauce)

4 T of favorite smoky barbeque sauce

2T of fresh cilantro or parsley, chopped

Kosher salt and black pepper to taste

POBLANO CREAM CHEESE SAUCE:

5-6 Poblano peppers, RAW, washed, seeded and roughly chopped

2 cloves of garlic (minced or roasted)

2T Can Diced Roasted green chiles

1 cup of fat-free milk

4T butter

2T flour

1 cup fat-free half and half

12 oz of  Philadelphia 1/3 fat Cream Cheese (softened, divided in half and cubed)

If not using cream sauce use 1 16oz jar of salsa verde

2 cups Monterey Jack cheese

8 8 inch tortillas (corn-for gluten free, whole wheat, flour, or flavored, your preference)

Preheat oven to 350

1.  Mix the black beans, garlic, lime juice, and 2 T of cilantro or parsley together in a small bowl, set aside.

IF making the sauce:  Place your butter in a med sauce pan over med low heat and begin to melt it

In the meantime, chop your peppers and place them in the blender with the garlic, green chiles and the milk, blend until smooth.  Once your butter is melted, add the flour and briskly mix the two until the flour is fully incorporated and is a light gold color.  Slowly incorporate the blended peppers in to the flour/butter mix.  Stir until blended.  Raise the heat and stir continually until the liquid comes to a simmer.  Cook for about 5 minutes or until the peppers are giving off a very fragrant smell.

Turn the heat down and add the Fat free- half and half.  Once incorporated, add 4oz of the cream cheese.  Once that melts into the sauce, add the next 4 oz of cream cheese.  The sauce will appear on the thin side, just thick enough to coat the back of a spoon.  Remove from heat.

2.  For the filling:  Combine the sweet potatoes, the rest of the green chiles; chipotle chile, bbq sauce and the spices together in a large bowl.  Fold in the black bean mixture and the turkey.

Prepare the 13x19 baking dish by lightly covering the bottom with the sauce.  (If you are going to freeze the batch, place heavy duty aluminum foil down first in order easily transport them to a freezer bag) .

3.  Next, spoon in a generous ½ cup of filling down the center of the tortilla.  Top with a heaping 2 T of jack cheese, and roll up.  Repeat

Sprinkle remaining jack cheese over the dish of enchiladas, drizzle on the Poblano sauce (or other sauce) reserving the rest for when the enchiladas are to be served.

Cover with foil and bake for 20 minutes.  Remove the foil and bake another 5 minutes, until cheese slightly brown and liquids are bubbling. (In the meantime re-heat you sauce on low heat, if it has thicken to much, add a little ff half and half or milk to thin)

Take dish out of oven. When individually plating the enchiladas, apply a generous amount of the sauce over the enchilada.  Sprinkle with cilantro or parsley.

Serve with Mixed green salad with fresh fruit such as mango or strawberries.