Thanksgiving Enchiladas

Heyo. How are you feeling about tomorrow? Good? Medium? Panicky?

I feel sort of medium. Mostly because my roommate won’t let his fantasy of a Thanksgiving 7-layer bean dip go, and it’s been keeping me up at night. He says that he’ll make it himself if I don’t want to (I don’t), which sounds helpful but is actually a very thinly veiled threat. Logan knows I can’t have him taking up precious counter space to play with beans while I’m trying to prepare a feast! Dammit. (Resolution TBD.)

Anyhoo, if you’re feeling medium to panicky about T-Day, please know that I’m at your service. Yes, you can check out the Thanksgiving Guide or my best turkey tips, but I’m also available in real time. As long as you get to me before 3pm (which is when I take my pre-dinner cocktail bath), I’m happy to answer any last minute questions and/or talk you off the turkey-roasting ledge. Just shoot me an email with the subject line EMERGENCY, or tweet me if your query is on the shorter side. Don’t be shy—Thanksgiving Q&A has become one of my favorite parts of the holiday. We’re in this together. (Virtual chest bump.)

Moving on! Let’s talk about what to do with your money leftovers on Friday. I’m all for a second turkey dinner or a giant sandwich, but if you’re feeling creative, I highly recommend taking these insanely tasty Thanksgiving Enchiladas for a spin. The ones on your screen are stuffed with turkey, sweet potatoes, and Brussels sprouts, smothered in salsa verde and Monterey jack, and topped with cranberry sauce and jalapeños, but feel free to mix things up based on your leftovers. Use regular mashed potatoes instead of sweet, sub chopped green beans for Brussels, or add a little stuffing into the mix. The recipe is simply a roadmap for your ideal flavor fiesta.

Now, I know it’s Wednesday, but given the holiday, I thought we’d do Casual Friday a couple days early. Cool? Cool. Let’s waste time on the internet…

If you’re already in full-blown Christmas shopping mode, I salute you. I’ve got some present ideas coming your way next week, but in the meantime, I love the gift guides from Food52 and Hatchery for food/kitchen/home thangs.

Hanging with your family all weekend? You may want/need some batch cocktails. A few favorites: Bourbon Spiced Cider Punch, Hot Gingerbread Punch, Apple Brandy Hot Toddies, Blood Orange Champagne Punch, and all of these fall sangrias. (I thought about linking to a recipe for eggnog, but eggnog is nasty. Sorry.)

I’m going to my first holiday cookie swap next week (they do exist!), and I’m kind of nervous. I’m currently deciding between Chewy Chai Snickerdoodles, Browned Butter Chocolate Chip Cookies, and World Peace Cookies. Or maybe I’ll just ask Logan to make me some dirty Christmas cookies and call it a day…

James Cordon made me love Justin Bieber with this episode of Carpool Karaoke. Then he made me love Jason Derulo. Then he made me love the Biebs even more. Now that I think about it, I may just be in love with James Cordon…

This guy sums up my thoughts about skiing. “It hurts. Skiing is working out that somebody tricked you into thinking was a fun activity to do.” PREACH.

If you need some tunes for tomorrow’s culinary marathon (and you’ve already tired of Bieber and Adele), here’s some aggressive pump up muzak.

Just in case your T-Day doesn’t go according to plan, you are not alone.

I wish it was Christmas today. (Also, Tracy Morgan stole Logan’s dance moves.)

I could just be feeling extra emotional, but I cried like a baby watching this Christmas ad.

Things are going to get super weird on the food front over the next few days. I might do a 5-Day Detox next week. Who’s with me? (Anyone? Bueller?)

Happy Thanksgiving, friends!!! I’m tempted to get super mushy, but I’ll restrain myself. Just know that I appreciate you taking time out of your busy life to hang out here, make my recipes, and reach out via email and social media. I’m beyond thankful for your support, especially since I’ve been such a bad blog lady recently and haven’t been posting nearly as many recipes. T-4 weeks until The Dude Diet manuscript is due, and then I’ll be back on my game. PROMISE. xox

Thanksgiving Enchiladas

Author - Serena Wolf

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Yields: 4 -6 servings

Ingredients

• 2 cups shredded or diced turkey
• 1½ cups mashed sweet potatoes
• 1½ cups cooked Brussels sprouts finely chopped
• 1 14.5- ounce can black beans drained and rinsed
• 2 cups grated Monterey Jack cheese divided
• 32 ounces salsa verde
• Salt
• Pepper
• 8 medium 8-inch tortillas (I recommend a whole grain flour tortilla, but you can use corn as well.)

For serving: (optional)

• 1 small jalapeño thinly sliced
• Fresh cilantro leaves
• Cranberry sauce

Instructions

• Pre-heat your oven to 375 degrees.
• In a mixing bowl, combine the turkey, sweet potatoes, Brussels sprouts, beans, ½ cup of cheese, and ¾ cup salsa verde. Taste and season with a little salt and pepper if necessary.
• Pour 1 cup of salsa verde into a 13”x8” baking dish. Use a spoon or spatula to spread the salsa to cover the bottom of the dish.
• Scoop generous ½ cup measures of filling onto the center of each tortilla. Roll the tortillas up like cigars and line them up in the baking dish seam-side down. Pour the remaining salsa verde over the tortillas and sprinkle with the remaining cheese in an even layer.
• Cover the baking dish tightly with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and the sauce is bubbling up around the sides.
• Garnish the enchiladas with jalapeno slices and cilantro if you like and serve with cranberry sauce.