Friday, November 23, 2012

Creamy Turkey Enchiladas

If your house is anything like my house, you have a ton of turkey leftover and are starting to wonder what to do with it other than another midnight turkey sandwich (guilty) this happen to be my favorite. This will take a big chunk of your leftovers, just as a warning. Make a HUGE tray. They are creamy delicious. You will be picking at them all night. If you do not eat them all for dinner, I recommend you freezing them for another night when turkey is not so overpowering. You will want these in your freezer when you are making a ton of cookies next month.

Creamy Turkey Enchiladas
3 cups chopped up cooked turkey (or chicken)
1 cup sour cream
1 cube cream cheese softened
1 large can diced green chilis, undrained
1 cup jack cheese for filling
2 cups jack cheese for topping
1 can (not large) med green chili enchilada sauce
6-9 flour tortillas (fajita size)

In a medium size bowl mix the softened cream cheese, sour cream, chilis, and 1 cup of the jack cheese together.

Mix in the leftover turkey meat.
Now here's where the sloppy part starts!
Pour enough sauce in the bottom of a 9x13 pan to cover the bottom.
Pour 1 cup of sauce in a pie plate. Take a tortilla and place in the pie plate. Flip over to sauce both sides. This is important to my family...they do not like dry enchiladas. Note: I skip the pie plate and just do it in the baking pan. You can save the dish to wash!Add 1/2 cup meat mixture and roll up. Keep refilling sauce to moisten tortillas. I am really over packing them. I am using maybe 3/4 of a cup.
Roll carefullyRepeat until the pan in full or the meat is gone.
Cover the top of the enchiladas with cheese. Take remaining sauce and pour over top of enchiladas Bake in a 350 degree preheated oven for 30 minutes uncovered.
Try to resist seconds.


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