11th Day of Christmas

Got Turkey?

It’s common after the Christmas and New Year’s holidays to have a lot of leftover turkey. Those hot and cold turkey sandwiches get tiresome pretty quick, so why not spice up some of those leftovers by making turkey enchiladas!

Turkey Enchiladas

  • 3 cups cooked turkey, shredded
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 12 (10-inch) tortillas, corn or flour
  • 1/3 cup corn oil
  • Sauce:

  • 2 cans (4 ounces each) chopped mild green chile peppers
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 cup water
  • 1 1/2 pounds stewed tomatoes
  • Preparation:

    Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.

    Prepare sauce. Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.

    Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving.

    Serve turkey enchiladas with rice or a tossed salad.