I don’t know if you are like the Butcher and I.  We don’t like to waste food.  The Butcher has had leftover turkey, dressing, mashed potatoes in a variety of ways.  We had open faced turkey sandwiches with gravy, mashed potatoes and dressing.  It was just about time to put the Thanksgiving turkey to bed (freezer in this case) when I decided to make one more meal.  I bought 3 small cans of red enchilada sauce and decided to make turkey enchiladas.  They were delicious.  I also made black beans and rice.  We had a fiesta.  I will now freeze the enchiladas.  The Thanksgiving turkey will be around for awhile; However, it is well disguised.

Turkey Enchiladas

3 cups of diced up cooked leftover turkey (I used the breast)

1 medium onion, chopped

3 small cans red enchilada sauce

2 TBLS Olive Oil

1 1/2 pounds of grated Mexican Cheese

Pam Spray

Flour Tortillas (I got the really big ones–I think they were Burritos)

Put the Olive Oil in a skillet over medium heat.  Add the onion and cook until the onion is tender.  Pour in 1 can of enchilada sauce, and add the turkey.  Let this mixture sit.  It doesn’t need to cook.

Take a 9 X 12 inch dish with a one inch edge all the way around.  Pour 1 can of enchilada sauce on the bottom of the dish.

Put a skillet on the front burner on medium heat.   Spray the skillet with Pam.  Put the Tortilla in the skillet.  Brown for 10 seconds.  Spray the top side of the tortilla and flip.  Brown the other side for 10 seconds.  Remove from heat.  Put about 3 spoons of the turkey mixture in the center of the tortilla and cover with 2 oz. of grated cheese.  Roll the tortilla in the enchilada sauce in the bottom of the dish until the turkey mixture and cheese are completed encased by the tortilla.  Keep the seam side down.  Repeat this procedure until the pan is full.  I was able to fit 7 filled tortillas in my dish.  I then took the last can of enchilada sauce and poured it over the enchiladas.  I put an additional 12 to 16 oz. of grated cheese on the top of the enchilada sauce.

Bake in a 350 degree oven for 25 minutes.

Let me know some of your recipes for the leftovers that don’t go away without a fight.  Until next time, From our Butcher Block to your Table.