Between Close Friends

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

1. Preheat your oven to 350 degrees F.
2. In a saucepan, combine the kidney beans, tomatoes, turkey, peanuts, salsa and the seasonings.
3. Heat until the mixture is hot and bubbling, stirring constantly to prevent sticking.
4. Place the tortillas on a flat surface, and spread the filling evenly amoung them.
5. Roll them up, tucking in the side edges as your roll.
6. Place the rolled turkey enchiladas side by side, seam side down in an oblong baking dish.
7. Pour the prepared enchilada sauce evenly over the enchiladas.
8. Sprinkle the grated cheese over top.
9. Bake in your oven for approximately 20-25 minutes or until they are hot and bubbling and the cheese has melted.
10. 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)