Turn last night’s turkey feast into today’s enchiladas

■ By Mary Ann Morris / Editor Now that Thanksgiving will soon be over and you’ll have a leftover platter of turkey that needs to be repurposed, think outside the box. Typically, leftover turkey becomes turkey soup, and one can only eat so many turkey sandwiches. My family loves this recipe, which I’ve adapted from “The Pillsbury Cookbook.” I hope your family enjoys it as much as mine does. Quick and Easy Turkey Enchilada Bake 2 Tbsp. butter or margarine 1 medium onion, chopped 1 clove garlic, minced (I use a healthy teaspoon of pre-minced garlic) 1 small can chopped olives 1 can chopped green chiles (I use a small can,

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