Ok, after the midnight turkey, stuffing and mayo sandwich and a big pot of homemade turkey soup, the last thing I really want is anything resembling roast turkey dinner (hint for Turley soup I add poultry seasoning and a scoop of stuffing). when you thaw the turkey from the freezer in a month or two it tastes just like the holidays.
This time of year I do my annual clean the pantry. It is amazing what I have picked up during the year. Stir fry sauces and Mexican seasoning packets are among the clutters on the shelves.
A jar of butter chicken sauce turns the turkey into an Indian treat and Asian style lettuce cups with ginger sauce is a good substitute using turkey, especially when you add chopped cilantro, chopped peanuts and crispy pea pods.
Sine I had several packs of enchilada sauce, (for some unknown reason) in my pantry- this year I am making Turkey Chiladas.
A tip here is to pull the turkey meat while the bird is still out from your feast.
You will need:
Leftover turkey-no skin
2 bags shredded Mexican cheese
1 cup sour cream
1 bunch cilantro
1 jalapeno pepper, seeds removed, chopped. (Hint-wear plastic gloves)
1 packet enchilada sauce
3 cups Salsa
Garnish: chopped green onions
Spray 9 x 13 pan with food release spray. Cover bottom of pan with 1 cup salsa. place flour tortilla wrap on a cutting board. Spread some shredded cheese and pulled turkey meat. Top with more cheese and roll. Place in pan and repeat sprinkling a few jalapeno pieces in each. Top with enchilada sauce and shredded cheese. Place in refrigerator for up to 2 days. Preheat oven to 375 and bake uncovered until bubbly and cheese is melted.
Remove from oven. Cool 15 minutes and top with sour cream. Salsa, chopped cilantro and green onion.
Simple, savory and other than getting off the couch to turn the oven on, you have your next meal complete.
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