Leftover Turkey- Salsa Verde Enchiladas

You have made it to the other side. You survived Thanksgiving. Memories were made. Food was yummy. And now you have leftovers. Don’t get me wrong. I love Thanksgiving leftovers but there is only so many turkey cranberry sandwiches one person can eat. My Texas roots always have me turn to Turkey Salsa Verde Enchiladas. You can use white or dark turkey meat. Add in some chips and salsa and you have a great meal.

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Turkey Salsa Verde Enchiladas

Flour Tortillas, 8 medium

3 cups Cheddar Cheese, shredded

3 cups Turkey, shredded

2 cups Salsa Verde

2 avocados, diced

1 small red onion, diced

1/2 cup cream cheese, softened

1/2 cup Fresh Cilantro, minced

I T olive oil

Preheat oven to 350 degrees.

In a small pan, add olive oil and onions. Cook onions until translucent.

In a medium bowl combine salsa verde and cream cheese until well blended.

In a 13×9 baking dish, cover the bottom with salsa verde.

Now begin assembling your enchiladas- lay tortilla flat and fill with turkey, cheese, red onion, avocado, cilantro and 2 tablespoon of salsa verde mix. Roll enchilada and place into baking dish with seam down. Continue until all tortillas are complete. Top enchiladas with remaining salsa verde and shredded cheese.

Bake enchiladas for 30 minutes. Then top cooked enchiladas with additional red onions, avocados, and cilantro.

White Enchiladas

This recipe comes from my mom’s kitchen.  It is a quick and painless meal.  The hardest part is deciding how cheesy do you want your enchiladas!  And mom, thanks for saving us time in the kitchen!
-AF

White Enchiladas

1 lb. chicken breasts, skinless and boneless

16 oz. sour cream

1 can cream of chicken soup

1 can diced green chilies

8 large flour tortillas

8 oz cheddar cheese (or more if you like it cheesy)

Boil chicken until cooked. Shred chicken.  In bowl combine green chilies, cream of chicken, and sour cream.  Spoon cream mixture on tortilla, spread a small handful of chicken on top, then add a handful of cheese.  Place stuffed tortilla, seam down,  in a greased 8 1/2 X 11” pan.  Continue with the rest of tortillas.  Spoon the rest of the cream mixture over the top of the enchiladas.  Sprinkle with extra cheese on top.

Cook for 30 minutes in a 350 degree oven.

Great leftovers, perfect meal to bring to a friend, and you can make ahead and freeze.

If you want, start with cream mixture then add cheese and onions.