In my house, the aftermath of Thanksgiving dinner leaves us with an abundance of turkey. I always love re-purposing it into different cuisines so my family doesn’t get bored or tired with it, because let’s face it: while turkey sandwiches are great and all, they can get tired and boring pretty fast. My go-to cuisine for re-purposing the turkey is always Mexican-inspired, and there are always some form of enchiladas being prepared in the days following.
To make this meal extra memorable, you can start the build of the enchiladas with some home-made corn tortillas. In my opinion, home-made is always best when you can muster the energy. The home-made tortillas also tend to hold up much better, and if you’re not a fan of oiling them, they are pretty pliable and won’t easily crack on you when you try to roll them. If the holiday leaves you exhausted, store-bought corn tortillas are perfectly fine too!For me, enchilada filling is never complete without green chiles. They add a spectacular chile flavor, and also help stretch out the filling, while dried cranberries add a bright, tart contrast to the earthy flavors of the chiles and cheeses. The star of this unique dish is the pumpkin enchilada sauce made with Caciuqe® Crema Salvadoreña. The one-of-a-kind tang of the cream combined with the pumpkin make for a different and unique take on enchiladas that will become an extension of your most loved Thanksgiving traditions!
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