• prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Summary

    Jason Vincent, executive chef of Chicago's Nightwood, shared this recipe exclusively with Epicurious. His creative take on Thanksgiving leftovers does require some extra prep on Turkey Day—you need to add the enchilada sauce ingredients to the bottom of the turkey's roasting pan—but it's a technique Vincent has perfected over the years and will save you tons of time and effort in the end. "The sauce kind of makes itself," says Vincent. You can also make this recipe with a roast chicken, but be sure to soak the dried chiles—cover them in boiling water and let sit until softened, 25 to 30 minutes—before adding them to the sauce mixture. Also, have 2 cups of chicken stock or low-sodium chicken broth ready, and add it to the roasting pan if the bottom gets too dry. For more on Vincent, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

    Ingredients

    • 2 (28-ounce) cans whole, peeled San Marzano tomatoes, drained and seeded
    • 2 large onions, roughly chopped
    • 8 dried ancho chiles,* seeds removed
    • 20 dried arbol chiles, seeds removed
    • 4 heads garlic, cloves separated and peeled
    • 2 stalks celery, roughly chopped
    • 2 large carrots, roughly chopped
    • 4 tablespoons whole coriander seeds
    • 2 tablespoons whole cumin seeds
    • 2 tablespoons whole dill seeds
    • Fine sea salt and freshly ground black pepper
    • Your favorite roast turkey or 2 roast chickens
    • 3 tablespoons unsalted butter, softened, for greasing the baking dish
    • About 4 cups pulled cooked turkey (from roast turkey) or chicken (from 2 roast chickens)
    • 8 (12-inch) flour tortillas
    • 3 cups grated queso fresco**
    • 3 cups shredded queso Chihuahua***
    • Sour cream
    • Limes, cut into wedges
    • *Dried chiles are often quite spicy and can leave their heat on your hands so some cooks like to wear rubber gloves when working with them. Be careful not to touch your eyes.
    • **Queso fresco is a mild, grainy Mexican cheese available at many supermarkets. Cotija and feta are good substitutes.
    • ***Queso Chihuahua is a stringy, melting Mexican cheese. If unavailable, use mozzarella.
    • Equipment: 1 large roasting pan; food processor or blender; 2 (9- by 13-inch) baking dishes

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 1154 % Daily Value *
    • Total Fat: 53 g 81.92%
    • Saturated Fat: 27 g 136.95%
    • Trans Fat: 0 g %
    • Cholesterol: 122 mg 40.71%
    • Sodium: 1790 mg 74.59%
    • Calcium: 1043 mg 104.34%
    • Potassium: 788 mg 22.52%
    • Magnesium: 0 mg 0%
    • Iron: 14 mg 79.75%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 127 g %
    • Dietary Fiber: 11 g 42.97%
    • Sugar: 6 g
    • Protein: 42 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 256.71%
    • Vitamin C 9.57%
    • Vitamin D 4.11%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch7
    • Exchange - Vegetables4
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total6 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy2 c
    • MyPlate - Protein Total0 oz-eq

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