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, use a larger can if you like it spicier.)
1/2 C. dairy sour cream
1 can condensed cream of chicken soup (cream of mushroom is also good)
2 C. cubed or chopped cooked turkey or chicken
4 oz. shredded cheddar cheese (plus 1/4 C. extra for topping)
Corn or flour tortillas (between eight and 12, typically)
1/4 C. oil for frying tortillas
1/4 C. milk

Heat oven to 350F. In a medium saucepan, melt the butter and add onion and garlic; sauté until tender. Stir in the can of chiles, half of the olives, sour cream and soup; mix well. Reserve 3/4 C of the sauce and set aside. To remaining sauce, add the turkey and the cheese; mix well.
If using corn tortillas, heat oil in medium skillet, lightly fry the tortillas to soften. If using flower tortillas, warm up in a pan or microwave. Fill tortillas with turkey mixture and roll up. Place rolled tortilla seam side down in an ungreased, 12×8-inch baking dish (or 13×9-inch).
In a small bowl, combine the remaining reserved 3/4 C. sauce with 1/4 C. milk and mix well. Spoon sauce over filled tortillas. Top with remaining olives and cheese. Bake at 350 F for 30 to 35 minutes. Serves 6-8. For a healthier version, use nonfat sour cream and a low-fat version of the canned soup.

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