Turkey Enchiladas
Looking for something different to do with that leftover turkey? Here's an easy enchilada recipe. The sauce is pretty mild. Kick it up a notch if you like things spicy. You could use a can of store-bought enchilada sauce, of course, but around here a can of store-brand enchilada sauce is $1.40 more than the same sized can of tomato sauce. Not a bad savings for less than 5 minutes extra work. (I didn't calculate the cost of the spices but can't imagine they'd add up to even close to $1--plus you can control the spiciness when you make it yourself.)
Sauce
28 oz tomato sauce
1 tsp oregano
1 Tbs garlic powder
1 1/2 tsp chili powder (more to taste if you like)
2 tsp onion powder
1 tsp or less salt (I used a bit less)
1/2 tsp cumin
Mix it all up and heat through.
Enchiladas
2-3 cups chopped turkey (or chicken)
12 corn tortillas
3 cups grated Cheddar cheese
1/2 cup diced onions (optional)
Put a bit of sauce in a baking dish. Dip corn tortillas in the sauce to soften them, lay some diced turkey and grated cheddar cheese on them (and onions, if using), roll them up, and lay in the baking dish. Cover with the rest of the sauce and some extra grated cheese. Cover the dish and bake at 350 for 30 minutes or so.
Serve with Spanish Rice.
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