Thanksgiving is four days away! What are your plans? I’ve said before that we’re keeping it small, just the three of us. So, we’re making a small “pandemic” turkey, but one that is large enough to still give us some leftovers… we can’t go without leftovers! I’ll still make all our other favorites ~ casseroles, slow cooker creamed corn, mashed potatoes, stuffing, cranberry sauce!
My husband has an odd request for carrot cake as our Thanksgiving dessert. Considering I’ve made a bunch of other treats in recent weeks (Pandemic Mini Pies, Pandemic Pumpkin Cheesecake, and Pandemic Thanksgiving Cookies), I figured we can change it up and do something different!
So, leftovers… I know everyone likes to make another plate of all the good stuff. But when you’re down to just leftover turkey remaining, it can be nice to switch it up a bit. In comes this cheesy green chile dish with leftover turkey. This meal comes together in 15 minutes, which is awesome after a long day of cooking!
It’s super easy too! First, I broiled tomatillos, a jalapeño, and garlic under the broiler and processed it in a blender to make a green enchilada sauce. Then, I fried up poblano peppers and onions in a cast iron pan until softened. Poured the enchilada sauce into the pan and added the turkey until heated through. After that, I arranged tortilla chips on a baking sheet and loaded them up with turkey, poblanos, onions, and sauce and topped it all off with shredded cheese! Popped it back under the broil to melt the cheese, and easy peasy, dinner is served! Seriously, it cannot be easier.
Serve with a dollop of sour cream and enjoy!
Leftover Turkey Cheesy Green Enchilada Nachos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
- Category: South of the Border
- Cuisine: Dinner
Ingredients
Green Chile Enchilada Sauce
8 tomatillos, husked
1 jalapeño
6 garlic cloves
1 – 4 oz can chopped green chiles
1 TB chili powder
salt and pepper
Nachos
~1 lb leftover turkey, shredded
8 oz pepper jack cheese, shredded
1 poblano pepper, cut into bite size pieces
1 small yellow onion, chopped
2 TBs olive oil
1 – 10 oz bag tortilla chips
Instructions
Place the oven rack to the second highest position. Turn the broiler on high.
Arrange the tomatillos, jalapeño, and garlic on a baking tray. Broil until browned on top ~ about 3 minutes (keep a close eye on it!). Turn over and brown the bottoms ~ about another 3 minutes. Remove from the oven and turn the oven off.
Pop the stem off of the jalapeño and scoop the tomatillos, jalapeño, and garlic into a blender or food processor. Add the can of green chiles, chili powder, and a pinch of salt and pepper. Process until smooth.
Meanwhile, heat 2 tablespoons of olive in a cast iron pan or large sauté pan, over medium heat. When hot, add the onion and poblano pepper, sautéing until just starting to soften. Add the green enchilada sauce and bring to a boil. Add the leftover turkey and cook until heated through ~ about 2 minutes.
Spread the nachos on a baking tray. Scoop the enchilada turkey over the nachos and cover with cheese. Place back in the oven on the raised rack and turn the broiler on high. Cook until the cheese is melted ~ about 2 minutes (keep an eye on it so it doesn’t burn!).
Divvy it up on to plates and serve with sour cream.
Enjoy!
Keywords: Pandemic Thanksgiving, Pandemic Turkey, Turkey Leftovers, Thanksgiving Leftovers, Green Enchilada Sauce, Cheesy Chile Nachos
