Making Turkey Enchiladas From Your Holiday Leftovers

Let’s face it.  Two days after thanksgiving, everyone in your house is tired of picking turkey off of the bird to make a sandwich.  That doesn’t mean you should toss the rest of your holiday leftovers, though.  Here is a great recipe for turkey enchiladas that will make that leftover bird more appealing.

All you need to make these turkey enchiladas is about a cup and a half of leftover turkey, plus a half cup of minced red onion, two tablespoons of chopped green chilies, a cup and a half of grated cheddar, two tablespoons of chicken stock, four tortillas, and a cup of chicken stock that has been whisked into about six tablespoons of black mole paste.

Start the turkey enchiladas by preheating the oven to 375.  Now mix your turkey, chilies, onion, and half a cup of your cheese together and moisten it all with chicken stock. 

Set this aside and spread ¼ cup of the mole sauce and stock mixture into your dish.  Heat your tortillas in a skillet long enough to soften them, dip each one in the sauce, and put them on a place.  Spread about half a cup of your turkey mixture into each one, roll it, and lay it seam down in the dish. 

Drizzle the rest of your sauce over your turkey enchiladas, cover with the other cup of cheese, cover with foil and bake for fifteen minutes.

When the turkey enchiladas have baked, simply remove the dish from the oven and allow to cool.  You can top your turkey enchiladas with sour cream, salsa, or anything else you like.  Enjoy!