Recipe by Marta Sanchez
"These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired."
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shredded Cheddar and Monterey cheese blend
1 (2 ounce) can
sliced black olives
24 (6 inch)
1 (19 ounce) can
red enchilada sauce
cooked turkey, chopped
My family and I actually had a contest who could make the best leftover turkey, and I won with this recipe. I did make a few changes...I add 1/2 cup sour cream to the cheese and onion mixture, I took someone's advice and cooked the turkey on medium heat in water and taco seasoning, I also added a small can of green chiles to the cheese mixture, which I sauteed with the onions before adding to the enchiladas. I also used corn tortillas. These were delicious!
As written, this would have been quite bland for us, however, the basic recipe was a great use of my leftover roasted chicken. I added canned green chiles, mexican seasonings and refried beans to my chicken mixture. I didn't dip my tortillas in the enchilada sauce either, but just poured the sauce on the bottom of the pan and over the enchiladas. The end result was delicious. Thanks Marta!
I thought these were delicious. I did make a few changes, and used what was on hand. I took the turkey, shredded it and boiled it in taco seasoning, onions, and water for an hour. It turned out moist and tender and very flavorful. I also used flour tortillas and made my own enchilada sauce. Turned out very yummy! Thanks
My wife loved this recipe. She said they were the best enchiladas she has ever eaten. I added about 1 1/2 cup sour cream to the turkey and onion mixture and used flour tortillas instead of corn. This has become our new post-Thanksgiving tradition.
Very good. I did spice up the turkey with some garlic powder, chili powder and cumin. Also added some chopped green chilies. Definately need 2 cans of sauce - I used one can mild and one can 'hot' and add a little extra garlic powder, onion powder and chili powder to the sauce. This is the best way to use up left-over turkey!
I would cook the onions first.
This is a delicious recipe. I did take Bren's advice and I used 2 cans of sauce and I also added some chopped jalapenos and topped the enchilada's with a little sour cream.
This was very simple, but I had to make a few small changes. It turned out to be dry so I just added a second can of sauce, 2 more cups of cheese, and more onion. I also did not roll the tortillas in the sauce the second time...I poured sauce in bottom of dish and again between each layer of tortillas. Also, add a few seasonings or may taste a bit bland. My family loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 301
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