Well, we had lots of leftovers from our
No-fail turkey in the crockpot
and I wanted to try something new
with our Turkey leftovers
The great thing about Turkey,
is that you can pretty much just substitute it for Chicken
in most recipes.
I decided to mix my Chicken Taquitos recipe
with my Chicken Enchilada recipe
to make some delicious Leftover Turkey Enchiladas
It worked well
and they were DELICIOUS!
My family gobbled them up!
Going to be an after-thanksgiving recipe for us!
Ingredients:
- Leftover turkey
- 1 block of cream cheese (I used low fat)
- Dry Ranch packet (optional)
- 8-12 tortillas
- 1 can chicken broth
- 2 tbsp butter
- 2 tbsp flour
- 1 cup of sour cream
- 1 cup of salsa (I used Pace Picante)
- green onions (optional)
- tomatoes (optional)
- extra cheese (optional)
Directions:
Heat oven to 350
I used my mixer, but you could just shred the turkey and mix it with the cream cheese. If you want, you could add in a package of dry ranch mix to the mixture. I did not do that this time, but I am sure it would be delicious! Once the turkey and cream cheese are mixed, you can fill your tortillas with your mixture. How many you make depends on how full you fill them, and how much turkey you used in the filling mixture. Roll the tortillas and place rolled side down into a 13×9 pan.
To make the sauce, make a rue with the butter and flour. Melt the butter and mix in the flour. Cook for a minute. Slowly whisk in the broth. Make sure the broth is incorporated before adding more. Once all added, bring the sauce to a boil. Turn off the stove, add in the sour cream and the salsa and mix well. Pour the sauce over the enchiladas. Top the enchiladas with green onions, tomatoes, and extra cheese, if desired. Bake in the oven 30 minutes or until heated through.
Enjoy! Leftover Turkey Enchiladas are delicious!
Ingredients
- Leftover turkey
- 1 block of cream cheese (I used low fat)
- Dry Ranch packet (optional)
- 8-12 tortillas
- 1 can chicken broth
- 2 tbsp butter
- 2 tbsp flour
- 1 cup of sour cream
- 1 cup of salsa (I used Pace Picante)
- green onions (optional)
- tomatoes (optional)
- extra cheese (optional)
Instructions
- Heat oven to 350
- I used my mixer, but you could just shred the turkey and mix it with the cream cheese. If you want, you could add in a package of dry ranch mix to the mixture. I did not do that this time, but I am sure it would be delicious!
- Once the turkey and cream cheese are mixed, you can fill your tortillas with your mixture. How many you make depends on how full you fill them, and how much turkey you used in the filling mixture.
- Roll the tortillas and place rolled side down into a 13x9 pan.
- To make the sauce, make a rue with the butter and flour.
- Melt the butter and mix in the flour.
- Cook for a minute.
- Slowly whisk in the broth.
- Make sure the broth is incorporated before adding more.
- Once all added, bring the sauce to a boil.
- Turn off the stove, add in the sour cream and the salsa and mix well.
- Pour the sauce over the enchiladas.
- Top the enchiladas with green onions, tomatoes, and extra cheese, if desired.
- Bake in the oven 30 minutes or until heated through.
