A Sprinkle of This and That: Leftover Turkey Enchiladas

Ok, so I know you are feverishly planning your Thanksgiving dinner. You probably already have the turkey defrosting. No? Better look to see if that turkey needs to start thawing. Anyhow, so you are planning or at least thinking about what you are going to serve. Chop, chop people. Thanksgiving is less than a week away. Well, I am going to skip past that and go right to that leftover turkey. Yes, you can serve leftovers in the exact same form as you did before. Or, you can make something more spectacular! Leftover turkey becomes...

See what I mean! FABULOUS!

Corn tortillas are stuffed with leftover turkey and cheese. Then a home-made enchilada sauce smothers the whole thing. The flavors meld together and form the perfect leftover turkey meal.

inspired by Southern Living December 2014

Ingredients:

4 banana peppers, seeded and chopped

1/4 cup chopped onion

1 Tbsp garlic, minced

15 ounce tomato sauce

1/2 cup chicken broth

1 Tbsp chili powder

2 tsp ground cumin

1 tsp oregano

1/2 tsp salt

8 ounces Monterey Jack cheese, shredded

12 corn tortillas

4 cups shredded turkey (leftover turkey)

4 ounce Cheddar cheese, shredded

fresh cilantro

Directions:

Bring tomato sauce, chicken broth, chopped onion, chopped banana peppers, garlic, chili powder, cumin, oregano and salt to a boil. Once boiling, reduce heat to simmer for 10-15 minutes. Remove from heat and cool 10 minutes. Place in a blender and pulse until smooth. Preheat oven to 375 degrees. Place 1 cup of sauce into the bottom of a 9" x 13" pan.

Take each tortilla and spread with a small spoonful of sauce. Top with turkey and some Monterey Jack cheese. Roll and place in the baking pan, seam side down. Once all corn tortillas have been filled and rolled, pour the remaining sauce over top. Bake at 375 degrees for 30 minutes. Top enchiladas with remaining shredded Monterey Jack cheese and Cheddar cheese. Return the pan to the oven and cook and additional 5-8 minutes, or until cheese is melted. Let stand 10 minutes before serving. Top with fresh, chopped cilantro.

printable recipe