Thanksgiving Turkey Enchiladas
3 cups of shredded leftover Thanksgiving turkey
1 packet of taco seasoning, or ¼ c. homemade mixture
1 onion, diced
1-2 cloves of garlic, minced
16 oz. shredded Mexican blend cheese (or your favorite)
1 package cream cheese, softened
16-32 corn or 8-16 flour tortillas (or both!)
7 oz. can of diced green chiles
2 large cans of green chile enchilada sauce
salt and pepper
1. In a large bowl place shredded leftover turkey, add salt, pepper, and one packet or ¼ cup of homemade taco seasoning. Mix well so the turkey is thoroughly coated.
2. Sauté onions and minced garlic over medium heat. When they are almost cooked, add green chiles and sauté a few minutes longer. Add them to the shredded turkey mixture.
3. In the bowl with the turkey, add cream cheese, half of the shredded cheese, about a half cup of enchilada sauce, a decent amount of salt and pepper to taste ( we don’t want bland enchiladas!). Mix well.
4. Spray two 9×13 pans with cooking spray. The number of enchiladas that fit in each pan depends on whether your family prefers corn or flour tortillas. Corn tortillas will make approximately 16 per pan and flour tortillas will make approximately 8 per pan. I usually make one pan of each because everyone has their favorite!
5. Now it’s time to roll those enchiladas. Place a full spoonful in each tortilla and roll them, placing them seam-side down in the pan.
6. Pour remaining enchilada sauce over the top of the two pans of enchiladas and sprinkle with cheese. (Sometimes I don’t need all of the sauce, so play it by ear. You don’t want enchilada soup!)
7. Bake at 350 for about 25 minutes until hot and bubbly and the cheese is starting to brown. Let cool for 5 minutes, this will help them set. Serve with Easy Peasy Crockpot Refried Beans and rice or another favorite side dish.