This is similar to the enchilada recipe we use with leftover turkey every year! To get about a dozen well-stuffed enchalidas increase the turkey by 1 cup. I also add about a 1/2-3/4 cup of chopped greens like kale, spinach, or hanover salad--whatever is in the garden in November. To turn up the heat a little use Pepper Jack cheese or a mix of Pepper Jack and ColbyJack. I put a little picante sauce on the bottom of the pan as well as covering the top of the enchiladas. Bake covered with foil for about 20 minutes and then add cheese for about 10 minutes.

Reviewed On: Nov. 27, 2009

Wonderful recipe that is easily modified by your personal tastes and what you have on hand. Used broth instead of bouillon and tomato juice instead of sauce. I added black pepper, peas, green beans, a cubed large potato and some dried green/red bell pepper flakes. Served with fresh bread, it is a complete meal.

Reviewed On: Nov. 12, 2009

Very good. Followed recipe ingredients but made the broth/sauce in the microwave instead of pan. Next time I may add shredded cheddar on top for last 10 minutes.

Reviewed On: Sep. 26, 2009