I'd like to see some favorite turkey leftover recipes. At our house the day after thanksgiving it's turkey, vegetable and rice soup and a very large turkey pot pie.
Me too. We always just make sandwiches out of the leftover Turkey. There must be more imaginative ways to prepare it!
Turkey Enchiladas with Sour Cream
PREP AND COOK TIME: About 40 minutes
MAKES: 6 servings
NOTES: Use any favorite, good-quality salsa, red or green, for these enchiladas. The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and cumin.
3 cups shredded skinned cooked turkey
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) medium-hot salsa
1. In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.
4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.
Per serving: 677 cal., 60% (405 cal.) from fat; 35 g protein; 45 g fat (21 g sat.); 32 g carbo (2.6 g fiber); 1,308 mg sodium; 128 mg chol.