Leftover Thanksgiving Gone Mexican

Leftover Thanksgiving Gone Mexican!

¼ cup chopped green onion
(I used green onions because I had some left over but you could use a yellow onion too)

½ cup chopped bell peppers
(Whatever color you have, I had yellow, orange, red and green all so I used some of each)

2 cups turkey cut into small pieces
(I bet it would be good with leftover chicken)

½ stick butter
(I used real butter left from Thanksgiving but normally I’d just have margarine)

3 cups shredded cheese
(I had several kinds left so I used some of each, cheddar, monetary jack, colby jack, pepper jack)

salt and pepper
(well, ya’ always have those)

6 flour tortillas
(yep- these were leftover too, extra from party pinwheels and roll-ups)

10 oz can green chili enchilada sauce
(ok, ya’ caught me, this one wasn’t leftover it was just in the cabinet)

2 cups instant rice
(also not leftover but if you make a rice stuffing it could have been)

1 can chicken broth
(yep- this was leftover too, extra from the dressing)

½ cup salsa
(oops, another non-leftover but isn’t it always around?)

Mix the onion, peppers, and turkey in a bowl.
Transfer to a skillet and sauté in butter just to warm the turkey and start the veggies.
Put the turkey mixture back into the bowl,
add 2 ½ cups of shredded cheese and salt and pepper to taste, mix well.

Divide the turkey mixture among the tortillas and roll ‘em up.

Lay the rolled up tortillas in a baking pan,
top with the enchilada sauce and the last ½ cup of cheese.

Cover with foil and bake at 350 for 35 minutes.

Bring the chicken broth and salsa to a boil in a saucepan.
Turn off the heat and stir in the instant rice.
Let sit till the enchiladas are done and serve the rice on the side.

You can add extra cheese, sour cream, jalapenos, salsa or whatever you like on top!

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*The Corner Desk . Com* Leftover Thanksgiving Gone Mexican! ¼ cup chopped green onion (I used green onions because I had some left over but you could use a yellow onion too) ½ cup chopped bell peppers (Whatever color you have, I had yellow, orange, red and green all so I used some of each) 2 cups turkey cut into small pieces (I bet it would be good with leftover chicken) ½ stick butter (I used real butter left from Thanksgiving but normally I’d just have margarine) 3 cups shredded cheese (I had several kinds left so I used some of each, cheddar, monetary jack, colby jack, pepper jack) salt and pepper (well, ya’ always have those) 6 flour tortillas (yep- these were leftover too, extra from party pinwheels and roll-ups) 10 oz can green chili enchilada sauce (ok, ya’ caught me, this one wasn’t leftover it was just in the cabinet) 2 cups instant rice (also not leftover but if you make a rice stuffing it could have been) 1 can chicken broth (yep- this was leftover too, extra from the dressing) ½ cup salsa (oops, another non-leftover but isn’t it always around?) Mix the onion, peppers, and turkey in a bowl. Transfer to a skillet and sauté in butter just to warm the turkey and start the veggies. Put the turkey mixture back into the bowl, add 2 ½ cups of shredded cheese and salt and pepper to taste, mix well. Divide the turkey mixture among the tortillas and roll ‘em up. Lay the rolled up tortillas in a baking pan, top with the enchilada sauce and the last ½ cup of cheese. Cover with foil and bake at 350 for 35 minutes. Bring the chicken broth and salsa to a boil in a saucepan. Turn off the heat and stir in the instant rice. Let sit till the enchiladas are done and serve the rice on the side. You can add extra cheese, sour cream, jalapenos, salsa or whatever you like on top! Back To Chicken & Turkey Recipes Page