Years ago I bought a Bon Appetit cookbook called The Christmas Season. Love this cookbook. On the cover is a photo of an incredible cake decorated like a present that I made for Christmas one year. Inside are loads of great recipes and menu ideas for holiday meals.
One of my favorite recipes - and one I have made every year for dinner at the end of our Thanksgiving weekend when we've spent hours and hours putting up Christmas - is corn and chicken enchiladas. Over the years, I've modified this recipe... I even usually make it with leftover turkey! And it's the first of our meals to be plated on our Christmas dishes. I love our Christmas dishes.
This weekend, we didn't have any leftover turkey (so I used some chicken leftovers that we did have), and we had a super busy weekend. So I chose to make my enchiladas in the crock pot.
But before that? This weekend we saw Straight No Chaser, a fantastic a capella men's group from Indiana. They put on an incredible show and we had a great time!
Then we started on our Christmas decorations. While I'll give you a glimpse of the insanity that is our Christmas decor later, today I thought I'd show my "helper".
Morgan loves Christmas and is in the midst of our decorating as soon as the boxes come down from the attic. (Don't tell him but he's not as much help as you'd expect...)
Anyway, on to dinner. I loved the way this turned out. It's not much to look at - one of the problems with crock pots and casserole dishes in general I guess, but it is delicious, and easy to make! Plus, I was able to keep my enchilada tradition and work on "Christmas-ing" the house at the same time. Can't ask for more than that.
Leftover Turkey Enchiladas Verde
- 3 cups cooked turkey or chicken, shredded or chopped
- 1 can corn
- 1 28 ounce can enchilada verde sauce
- 6 corn tortillas or 6 flour tortillas
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Spray your crock pot with cooking spray. Cover the bottom with one or two tortillas (they may need to be ripped to fit); top with 1/4 of the meat, 1/4 of the corn and sprinkle with 1/4 cup cheese. Pour about 1/4 of the enchilada sauce over the top. Repeat layers with tortillas, meat, cheese and sauce
Once all the layers are complete, sprinkle 1/2 cup cheese over the top.
Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
Cut into wedges, serve and enjoy!
Delicious! This would also be great with red enchilada sauce - and, if I were making it for only The Mr and me, I'd add some jalapeno or ghost peppers for a little kick. Hope you try it!