I hope everyone had a wonderful holiday! Having our whole family together is the best and as the boys get older, I appreciate the time we can spend together even more!
Here is a great recipe to use up some of that leftover turkey!
Creamy Leftover Turkey Enchiladas
Modified from The Better Cook Site
2 tbs olive oil
1 medium onion chopped
2 cloves fresh garlic (crushed)
2 cups low sodium chicken broth
3 tbs flour
1/2 tsp cumin
1/2 tsp ground black pepper
1/2 cup low-fat sour cream or plain greek yogurt
2.5 cups shredded turkey (cooked)
1 cup fire roasted frozen corn (thawed)
1 cup shredded low-fat mexican blend cheese
1 small can chopped green chiles
1/2 cup chopped fresh cilantro
8 corn or whole wheat tortillas (6-7 inch size)
Salsa and chopped green onions for topping at the end
Oven – 350 degrees
Spray 13×9 baking dish with non stick spray
In non-stick skillet heat oil and heat onion and garlic until tender.
In separate bowl, whisk together broth, flour, cumin and pepper until blended. Slowly add to onion mixture. Continue to stir and heat until thick and starts to boil. Remove from heat and add sour cream/yogurt.
In separate bowl mix turkey, cilantro, chiles, corn, 1/2 of the cheese and 1/2 of the sauce.
Soften tortillas in microwave 2 at a time, cover with paper towel – about 20 seconds. Spoon about 1/3 cup turkey mix in each tortilla, roll up and lay seam side down in baking dish. Once all tortillas are filled and in baking dish, cover with remaining cheese sauce.
Wrap pan tightly with foil and bake about 35 minutes until starts to bubble. Remove from oven and top with remaining cheese. Once cheese is melted, serve with salsa and chopped green onions.
This is a delicious twist on enchiladas and a terrific way to use up some of that leftover turkey.
To Your Health – Noreen