Here are three amazing recipes for your holiday leftovers… Holiday Leftovers Enchiladas are the best!
Ah… holiday leftovers! It’s always fun to create some amazing dish with the remnants of the feast!
More often than not, I make turkey and sausage gumbo. But this year, I was having a dinner party for 20 family members the day after Thanksgiving, and I decided I wanted everything to fit on one plate. I contemplated what to do with my turkey and quickly decided on enchiladas. Never one to go the simple route, I decided to make holiday leftover enchiladas, THREE ways. And they were all a hit!
Spinach Madeline Enchiladas
Leftover Spinach Madeline
6 ounces cheddar/jack Mexican cheese blend, grated
1 cup heavy cream
1 can diced green chilies
10 white corn tortillas (6 inches)
1 avocado, diced
Preheat over to 400°. Combine the cream with the diced green chilies in a medium bowl. Wrap tortillas in damp paper towel and warm in microwave for about 45 seconds to soften them. Pour a small amount of the cream sauce in the bottom of casserole dish. Roll each tortilla with about 1/3 cup of Spinach Madeline. Place seam side down.
Spoon cream and chili sauce liberally over the rolled tortillas. Sprinkle with cheese. Cover with foil and bake until bubbling, about 20 minutes. Uncover and bake until golden, 10 minutes or so. Sprinkle with diced avocado before serving. Please note: I used one half of a disposable turkey pan for these, and other half for the recipe below.
Leftover Turkey and Stuffing Enchiladas
1 1/2 cups turkey gravy
1/4 cup reduced fat sour cream
1 1/2 cups cooked turkey, chopped
1 1/2 cups leftover stuffing, warmed (mine was cornbread stuffing with spicy sausage)
1 cup cheddar/jack Mexican cheese blend, grated
10 white corn tortillas (6 inches)
1 can Rotel tomatoes, drained
Preheat oven to 375°. In a small bowl, combine the gravy and the sour cream. Spread 1/2 cup in bottom of baking dish. In a medium bowl, combine turkey, stuffing and 1/2 cup of cheese.
Wrap tortillas in damp paper towel and warm in microwave for about 45 seconds to soften them. Spoon about three tablespoons of turkey mixture into each tortilla. Roll up and place seam side down in baking dish.
Spoon remaining gravy mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese and the tomatoes.
Cover with foil and bake for 25 minutes, or until enchiladas are hot and cheese is bubbly. Remove foil and bake 5 more minutes.
Green Chili Turkey Stacked Enchiladas
1 jar Cookwell & Company Green Chili Stew*
20 ounces reduced fat sour cream
2 cups Monterrey Jack cheese
20 white corn tortillas, cut into quarters
2-3 cups leftover turkey, chopped
Preheat oven to 375°. Warm Green Chili Stew in the microwave. Combine it with sour cream in a medium bowl. Next you will begin to layer the stacked enchiladas. The first layer is the tortillas.
The next layer is half of the leftover turkey.
Then pour half the green chili/sour cream sauce mixture.
Finally, add half of the cheese.
Repeat all four layers one more time, using the other half of each ingredient.
Cover and cook for 25 minutes. Uncover and cook another 5-10 minutes, until cheese is bubbly.
This recipe is just as tasty with chicken instead of turkey!
And there you have it. Holiday leftovers enchiladas, three ways. Enjoy!
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