Food Friday – Leftover Enchiladas














Ok, I know what you are thinking.  Mexican again?  Well, no, not really.  Although the original concept is Mexican, this recipe is about as American as you can get.  At a stretch it could be Tex-Mex.  It is homemade fast food.  Quick and easy.  It is a great way to use turkey leftovers but you can use chicken if you are all out of turkey.

Leftover Turkey Enchiladas

1.5 cups shredded or chopped cooked turkey

1 cup picante sauce

1 (3-oz) packet cream cheese, cubed

1/2 cup sliced green onions

1/4 tsp ground cumin

1/4 tsp oregano

1.5 cups shredded cheese (monterey jack and/or cheddar)

8 flour tortillas

Lightly grease a 7×12 inch baking dish.  Combine turkey, 1/4 cup picante sauce, cream cheese, green onion, cumin and oregano in skillet.  Place over low heat until cheese is melted, stirring occasionally.  Add another 1/2 cup shredded cheese to melt.

Spoon 1/3 cup turkey mixture down the center of each tortilla, roll up and place seam-side down in the baking dish.  Spoon remaining 3/4 cup picante sauce evenly over the top of the enchiladas, cover with remaining cheese.  Bake at 350 degrees F for 15 minutes or until hot.

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