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Turkey Enchiladas

Use your leftovers to make these delicious Turkey Enchiladas!

So many celebrations, especially the holiday parties, feature a big turkey as the main entree at dinner. I don't know about you, but as a hostess I always tend to overcook rather than not, so it's not unexpected to find I've got quite a bit of leftovers.

Rather than making a bunch of sandwiches I like to use my turkey leftovers in this enchilada recipe. It's a total remake of a basic turkey and doesn't leave me feeling bored when I eat turkey for the second time in as many days.

Even better is how simple and delicious this recipe is!

  • For Enchiladas:
  • 3 cup cooked turkey, shredded
  • 2 cup sour cream
  • 2 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 12 (10-inch) tortillas, corn or flour
  • 1/3 cup corn oil
  • For Sauce:
  • 2 cans (4-ounce each) chopped mild green chile peppers
  • 1 clove garlic, minced
  • 2 tablespoon olive oil
  • 2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 cup water
  • 1.5 pounds stewed tomatoes

Combine the turkey with the sour cream, cheese and 1 teaspoon salt. Heat the oil and dip tortillas in until soft and drain.

Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.

Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving.

How to prepare the sauce: Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.

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