The Last of the Turkey

I wanted to give you one more idea for leftover turkey.  This can also be used for cooked chicken or beef.  We had a wonderful Thanksgiving; However, when it’s over you want it to be over.  No turkey hanging around in the refrigerator.  We made enchiladas and no one recognized the turkey. Sorry for the picture of the partial pan of enchiladas. They were so good we dug in before I remembered to take a picture. This is one of my downfalls. I always forget to snap the picture; However they were “2 thumbs up”.

Turkey Enchiladas

3 cups of cut up cooked turkey (I used dark meat)
3 cans of red enchilada sauce
1 to 2 chopped onions
2 to 3 cups of finely shredded Mexican cheese
8 flour tortillas

Mix the cooked turkey, 1 1/2 cans of enchilada sauce and 2 onions in a saucepan. Put this on the stove and simmer it for 45 minutes. The turkey was falling apart and the onions were cooked through.

Preheat oven to 350 degrees.

Take a 9 X 13 inch glass baking dish and put 1/2 can of enchilada sauce in the bottom of the pan. Put one tortilla at a time in the microwave for 12 seconds to soften them up. Put the tortilla through the enchilada sauce in the pan until the outside is coated. Put about 4 tablespoons of the turkey onion mixture inside the tortilla. Cover the turkey mixture with Mexican cheese. Roll the tortilla with the seam side down in the glass dish.  Repeat this process with the remaining flour tortillas, adding enchilada sauce to the bottom of the dish as needed. Take the remaining enchilada sauce (about 1/2 of a can) and pour it over the enchiladas. Put about 1 cup of shredded cheese on top of the enchiladas and sauce. Put the pan in the preheated oven and cooked the enchiladas for 35 minutes.  Leftover enchiladas can be frozen and pulled out for a quick lunch or dinner.

The enchiladas were delicious. Just what the doctor (or Butcher) ordered.

Enjoy your week, until next time.…From our Butcher Block to your Table

Make Mine Mexican

I don’t know if you are like the Butcher and I.  We don’t like to waste food.  The Butcher has had leftover turkey, dressing, mashed potatoes in a variety of ways.  We had open faced turkey sandwiches with gravy, mashed potatoes and dressing.  It was just about time to put the Thanksgiving turkey to bed (freezer in this case) when I decided to make one more meal.  I bought 3 small cans of red enchilada sauce and decided to make turkey enchiladas.  They were delicious.  I also made black beans and rice.  We had a fiesta.  I will now freeze the enchiladas.  The Thanksgiving turkey will be around for awhile; However, it is well disguised.

Turkey Enchiladas

3 cups of diced up cooked leftover turkey (I used the breast)

1 medium onion, chopped

3 small cans red enchilada sauce

2 TBLS Olive Oil

1 1/2 pounds of grated Mexican Cheese

Pam Spray

Flour Tortillas (I got the really big ones–I think they were Burritos)

Put the Olive Oil in a skillet over medium heat.  Add the onion and cook until the onion is tender.  Pour in 1 can of enchilada sauce, and add the turkey.  Let this mixture sit.  It doesn’t need to cook.

Take a 9 X 12 inch dish with a one inch edge all the way around.  Pour 1 can of enchilada sauce on the bottom of the dish.

Put a skillet on the front burner on medium heat.   Spray the skillet with Pam.  Put the Tortilla in the skillet.  Brown for 10 seconds.  Spray the top side of the tortilla and flip.  Brown the other side for 10 seconds.  Remove from heat.  Put about 3 spoons of the turkey mixture in the center of the tortilla and cover with 2 oz. of grated cheese.  Roll the tortilla in the enchilada sauce in the bottom of the dish until the turkey mixture and cheese are completed encased by the tortilla.  Keep the seam side down.  Repeat this procedure until the pan is full.  I was able to fit 7 filled tortillas in my dish.  I then took the last can of enchilada sauce and poured it over the enchiladas.  I put an additional 12 to 16 oz. of grated cheese on the top of the enchilada sauce.

Bake in a 350 degree oven for 25 minutes.

Let me know some of your recipes for the leftovers that don’t go away without a fight.  Until next time, From our Butcher Block to your Table.