Low Sodium Turkey Enchiladas With Cranberry Salsa
I love it when I can re-purpose one great low sodium meal into another, especially if there are leftovers. It saves time, planning and money in the food budget. After a holiday meal, or anytime after I cook up a low sodium turkey, like the Apricot Mustard Glazed Roast Turkey, one of my favorite recipes for using both the Turkey and the Cranberry Relish Salad, is to whip up some low sodium turkey enchiladas with cranberry salsa.
A Heart Healthy Recipe That Honors A Friend
I learned this recipe from a great chef friend and former client, Bill Roche. Chef Bill was the Executive Chef for the Baja Sol restaurants. He was also an Executive Chef with Levy Restaurants and Lettuce Entertain You. He always brought ways to re-imagine traditional tastes and ingredients. He was also concerned with rebuilding recipes to include healthier options. He sadly passed away a few years back, so I thought that sharing his recipe on the hacking salt blog would be a great way to honor his legacy and work.
Remaking Leftovers Into Something Great
If you are lucky enough to have leftovers from the Big day, then this is an awesome way to re-purpose them without derailing your low sodium diet. You can also whip up my low sodium Spanish Rice as a great side dish. If you have more leftover cranberries, you can use them in my low sodium Spiced Overnight Oats with Cranberries.
So unwrap those leftovers and heat up that skillet. Let’s get cooking! What is your favorite way to use up Thanksgiving leftovers beyond the sandwich? Let me know in the comments below.
The Recipe For Low Sodium Turkey Enchiladas With Cranberry Salsa
- 6 White corn tortillas The Mission brand has 5mg of sodium
- 3 oz Low Sodium Cheese (Swiss or Sargento has a reduced sodium Pepper Jack)
- 12 oz Turkey cooked pulled, and heated, low sodium
- 9 oz Sour Cream Sauce see recipe below
- 1/4 cup Cranberry Salsa see recipe below
- 3 cilantro sprigs
Place enough canola oil in a large sauté pan to completely coat the bottom over medium heat.
Place as many tortillas that will fit in your pan without overlapping. Heat for 10 seconds
Flip tortillas over, sprinkle each with a 1/2 oz of cheese and cook till cheese begins to melt.
Remove the tortillas from the pan, and place on a clean work surface.
Spread 2 oz of the heated turkey down the center of each tortilla and roll tightly.
Place 2 enchiladas on a plate and ladle 3 oz of sour over the enchiladas, completely covering them.
Mound 2 tbsp of cranberry salsa on top of the enchiladas at the center.
Garnish with cilantro sprig.
The Recipe For Low Sodium Sour Cream Sauce
- 1/4 cup Canola oil
- 1 cup Onion – diced small
- 2 Tbsp Jalapeno – minced
- 1 Tbsp Garlic – minced
- 1/4 cup Flour
- 3 cups Heavy cream can sub out w/nonfat for low fat diet
- 1 cup Milk
- 2 Tbsp Low sodium chicken stock
- 1/2 tsp White pepper to keep sauce white or you can use black
- 1/4 cup Low sodium parmesan cheese
- 1 cup Sour Cream choose the lowest sodium and remember regular has less sodium than lowfat
Place canola oil in a sauce pan over medium heat Add onions and cook for 3 to 5 minutes or until translucent. Stir constantly
Add 1 tbsp jalapenos and all of the garlic. Sauté an additional 1 minute. Stir constantly
Add flour and cook an additional 2 minutes. Stir constantly
Raise heat to medium high and add cream and milk 1 cup at a time.
The sauce should come to a boil before each additional cup of cream or milk is added.
Add chicken stock, white pepper and parmesan cheese. Stir till smooth
Stir in sour cream till completely incorporated, and remove from heat. See note
Pour the sauce through a strainer then stir in the remaining 1 tbsp of jalapenos to taste
Note: Once the sour cream has been added you should not allow the sauce to return to a boil because it will separate
The Recipe For Low Sodium Cranberry Salsa
- 12 oz Bag of fresh cranberries
- 1/2 cup Sugar
- 2 Oranges – peeled separated and diced
- 1 Tbsp Orange zest
- 1/2 cup Mangos thaw if using frozen
- 1/4 cup Cilantro
- 2 tsp Ginger – fresh grated
- 1/2 cup Red onion finely diced
- 1 Tbsp Jalapenos or Habaneros - diced
Place cranberries in food processor and chop until finely diced.
Place cranberries in a bowl and toss well with the sugar
Using a zester, scrape down the sides of the orange to remove zest. Mince the zest and place in the bowl with the cranberries.
Using a sharp knife cut the ends off the oranges, and then cut off all the remaining skin.
Chop the oranges in 1/4" pieces and remove any seeds that may be evident
Place the oranges and any juice left on the cutting board with the cranberries.
Add the remaining ingredients and mix till thoroughly blended.