Use up leftovers with a Southwestern flare
Most of my Christmas guests have left now, and my fridge is still stuffed to the brim with leftover holiday food. I, for one, am ready to move on from the traditional holiday meals, so all of my leftover turkey will be going into turkey enchiladas.
If you use low-fat cheese and fat-free sour cream, enchiladas do not have to be unhealthy. Expand your children’s palates by offering something different from the typical turkey soup or turkey sandwiches this year.
Turkey Enchiladas
- 3 cups cooked turkey
- 2 cups low fat monterey jack cheese
- 2 cups fat free sour cream
- 1 medium onion, chopped finely
- 12 8-inch corn tortillas
- 2 cups salsa or enchilada sauce
1. Rip the cooked turkey into small shreds. This is an ideal task for children.
2. Mix together turkey, cheese, sour cream, and onion. It may be easiest to mix with your hands — again, another fun task for kids.
3. Pour about half of the salsa or sauce into a large baking pan.
4. Lay each tortilla out flat and fill with turkey cheese mix. Roll the tortilla tightly and place in the pan.
5. Bake in a 325 degree oven for 20-25 minutes, until bubbly.
Serves 6-8.
