I hope you all had a wonderful, love-filled Thanksgiving surrounded with family and friends. I also hope you have lots of left-over turkey so you can make these awesome enchiladas! This is actually a chicken enchilada recipe I’ve had for years. One year we had so much turkey left over I needed to make more than soup and pot pies. So, I decided to try this recipe with turkey instead of chicken. Now it’s one of our family faves and a must-have after Thanksgiving.
3 to 4 cups of left over turkey, shredded (dark and white meat mixture if possible)
1 (8-oz.) tub cream cheese, low-fat
1 medium onion, chopped
1 (15 oz.) can tomato sauce
1 (16 oz.) jar of your favorite salsa
Flour tortillas, carb free, fat-free or low-fat
1 (8 oz.) package of cheddar cheese, shredded, fat-free or low-fat
Mix shredded turkey, onion and cream cheese in a bowl; set aside. In second bowl, mix tomato sauce and salsa. Place enough sauce on the bottom of a baking dish to cover.
Place a small amount of the turkey mixture on the edge of a tortilla and roll. Place enchiladas in dish and cover with remaining sauce. Sprinkle the top with cheddar cheese and bake at 350 degrees for 25 minutes.