TURKEY CHIMICHANGAS W/GREEN CHILE SAUCE

Turkey Chimichangas w/Green Chile Sauce image

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...

Provided by Diane Atherton

Categories Turkey

Time 30m

Number Of Ingredients 32

Previous Next

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
pinch chili powder
pinch cumin
pinch salt

Steps:

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).