I personally love leftovers! The flavors just get better and better and who could complain about the ease of dinner preparation for the next few nights. This is especially true for the Thanksgiving weekend in our house. It is finally “legal” to begin decorating for Christmas the day after Thanksgiving and that is a lot of work! When we are finished decorating at the end of each day, I am so grateful for my Thanksgiving feast revisited.
When I have made a big bird with lots of turkey leftovers I transform it into a totally new creation. Recently, a long time friend from college, Mary Ann, prepared a chicken enchilada recipe that was to die for! She made the dish in a foil pan and froze it. It was so easy to defrost and reheat while we enjoyed a glass of wine and caught up with stories from past to present. Thank you Mary Ann for a wonderful evening! I have substituted turkey to help with my leftovers.
Chicken (Turkey) Enchiladas
Ingredients:
1 – 16 oz can refried beans
10 – 8 inch flour tortillas
1 – 10.75 oz can condensed cream of chicken soup, undiluted
1 cup sour cream
3 cups cubed or shredded chicken or turkey
3 cups shredded Cheddar cheese, divided
1 – 14.5 oz can enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced black olives
Directions:
Spread about 2 tablespoons of beans on each tortilla.
In a bowl, combine soup and sour cream and stir in the chicken/turkey. Spoon 1/3 to 1/2 cup down the center of each tortilla and top with 1 tablespoon of Cheddar cheese. Roll up and place seam side down in a greased 13 x 9 x 2 inch baking dish.
Pour enchilada sauce over the top and sprinkle with remaining Cheddar cheese, green onions and olives.
Bake uncovered at 350 degrees for 35 minutes or until heated through.Sprinkle with cilantro or more green onions and serve.
If you are going to freeze and serve later, leave off the green onions and olives until it is defrosted and add before you place in the oven.
Turkey Enchiladas
2014-05-02 13:47:53
Cook Time
35 min
Nutrition Facts
Serving Size
2293g
Amount Per Serving
Calories 3609
Calories from Fat 1794
% Daily Value *
Total Fat 203g
313%
Saturated Fat 109g
546%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 59g
Cholesterol 854mg
285%
Sodium 11149mg
465%
Total Carbohydrates 174g
58%
Dietary Fiber 33g
130%
Sugars 39g
Protein 265g
Vitamin A
164%
Vitamin C
34%
Calcium
299%
Iron
116%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 – 16 oz can refried beans
- 10 – 8 inch flour tortillas
- 1 – 10.75 oz can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 3 cups cubed or shredded chicken or turkey
- 3 cups shredded Cheddar cheese, divided
- 1 – 14.5 oz can enchilada sauce
- 1/4 cup sliced green onions
- 1/4 cup sliced black olives
- cilantro
Instructions
- Spread about 2 tablespoons of beans on each tortilla. In a bowl, combine soup and sour cream and stir in the chicken/turkey.
- Spoon 1/3 to 1/2 cup down the center of each tortilla and top with 1 tablespoon of Cheddar cheese. Roll up and place seam side down in a greased 13 x 9 x 2 inch baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining Cheddar cheese, green onions and olives.
- Bake uncovered at 350 degrees for 35 minutes or until heated through. Sprinkle with cilantro or more green onions and serve.
Notes
- If you are going to freeze and serve later, leave off the green onions and olives until it is defrosted and add before you place in the oven.
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