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!

Ingredients:

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: (this is our recipe, but you can use whatever one you'd like!)

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

Directions:

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.