Turkey Left-Overs

I don't know about you and your families, but my families always seem to have more than enough turkey to go around for Thanksgiving! We had a delicious dinner last week (can you tell I'm trying out some new recipes for my 30 Meal Plan??) that would be a PERFECT way to use up some of that leftover turkey!

Turkey Enchiladas
2 T. vegetable oil
1 medium onion, chopped
½ green pepper, chopped
3 c. turkey, cooked and cubed or shredded
1 c. shredded Cheddar cheese
1-4 oz. can green chilies
1 can cream of chicken soup
1-8 oz. container sour cream
1/8 t. ground cumin
4-6 flour tortillas

Preheat oven to 350 degrees.

Saute onions and green peppers in oil until tender. Remove from heat and add ½ c. shredded Cheddar, turkey, and chilies; stir.

In a large saucepan, cook soup, sour cream, and cumin until heated through. When heated, add ½ c. to the turkey mixture; stir.

Lightly coat a 9x13 baking dish with non-stick spray. Spoon turkey mixture down the center of the tortillas. Fold sides over and place in baking dish, seams down. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake for 20-25 minutes. Yield: 6 servings.

My variation...
I used fat free cheese and sour cream. You won't be able to taste a difference and just think how many calories you are cutting! Also, I used the larger tortillas (burrito size) so I only made four instead of six. Mike and I both LOVED these... way better than beef enchiladas!! Enjoy and have a happy Thanksgiving!!

p.s. I'm showing and telling at Blue Cricket today. Click the little post-it button at the right and check her out!!