What's Cookin'? guest Patty Millay is back and we're celebrating Fall with her recipe for that combines Thanksgiving and Mexican flair! How do Turkey Enchiladas sound? Here's the recipe!
Thanksgiving is almost here and will bring grateful hearts, the love of family and friends....and the long dreaded...... left over bird! Those left over birds can come back in many forms but this enchilada recipe brings it back with flair in a dish that I promise you will have them asking for seconds! It's a super quick main dish that can be made ahead - those Black Friday Sales will be calling you but you'll be ready to rest and relax by making this meal in advance!
2 cups chopped turkey - light or dark meat
1 pkg medium size tortillas - I prefer flour over corn
2 cans Cream of Chicken Soup
1 can Chopped Green Chili's (I use mild flavor)
2 cups shredded cheese (Mexican blend)
2 cups sour cream
1 small jar red enchilada sauce
4 green onion bases chopped
salt and pepper
sliced black olives
4 green onion tops - sliced thin
red pepper flakes
Grab the left over turkey and chop about 2 cups into bite size pieces. Drain the green chili's then mix with soup (do not dilute soup). Add 1 cup sour cream, the white of 4 green onions chopped, 1 cup shredded cheese, salt and pepper to taste. Blend the turkey into the soup mixture - that's your filling! Spray your casserole dish with non-stick cooking spray and preheat your oven to 350*.Take one tortilla, spoon two generous tablespoons of turkey mix into the center and gently roll to close. Place each filled tortilla into the casserole dish, seam side down. I recommend not layering these. Bake in two separate dishes if you need to (I did). Top the tortillas with a dollop of sour cream then sprinkle with the remaining shredded cheese (use more cheese if you like). Drizzle with red enchilada sauce and bake at 350* for 20-25 minutes and let set for 5 minutes before serving.Garnish with black olives and sliced green onions. I sprinkle a few red pepper flakes to add color and a kick of heat to mine. I recommend serving with wedges of Mexican cornbread! You can jazz this up to suit your tastes, I think I'd like to veggie it up with fried corn and black beans next time! This dish yields 10 - 12 enchiladas.If this dish inspires you immediately and you don't have any left over turkey hanging around, you can buy a pre-cooked turkey breast at the grocery. The total prep to taste time for this was 40 minutes! That makes this a new busy night favorite for me!
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