To spice leftover turkey up a little and have your family crying for more, this recipe for Spicey Turkey Enchiladas will do the trick.
Sauce: 1-14 oz can tomatoes
1 T oil
1 T minced onion
1 minced garlic clove
2 tsp flour
1½ tsp chili powder
½ tsp salt
1.Drain the tomatoes, reserving ½ c of the juice.
2. In a saucepan, brown the onion and garlic in the oil until golden. Stir in t he flour until it is smooth.
3. Add the tomato juice, tomatoes and seasonings.
4. Cover and let simmer until thickened.
Filling: 1-14 ox can kidney beans, drained and rinsed
1–14 oz can crushed tomatoes
1 c cubed cooked turkey
½ c finely chopped peanuts
2 tsp salsa
½ tsp chili powder
¼ tsp salt
6 large soft corn flour tortillas
1 c low-fat Monterey Jack or cheddar cheese, shredded
- Preheat your oven to 350 degrees F.
- In a saucepan, combine the kidney beans, tomatoes, turkey, peanuts, salsa and the seasonings.
- Heat until the mixture is hot and bubbling, stirring constantly to prevent sticking.
- Place the tortillas on a flat surface, and spread the filling evenly amoung them.
- Roll them up, tucking in the side edges as your roll.
- Place the rolled turkey enchiladas side by side, seam side down in an oblong baking dish.
- Pour the prepared enchilada sauce evenly over the enchiladas.
- Sprinkle the grated cheese over top.
- Bake in your oven for approximately 20-25 minutes or until they are hot and bubbling and the cheese has melted.
- Serve with Spanish Fried Rice, and Mexican Salad in Taco Bowls or Turkey Tacos (recipes available in the ‘Tasty Leftover Turkey Recipes’ category of betweenclosefriends.com)