Kay Vasquez from Roswell, NM sent this to me today telling me how she uses up left over turkey. So forget the first 577 ways, this one sounds great.
8 corn tortillas
2 cups shredded left over turkey
1 small can diced green chiles
1 cup sour cream
1 can cream of chicken soup
1/2 cup diced onions
2 cups shredded cheddar cheese
1 cups chicken broth.
Dip each corn tortilla in warm chicken broth. Drain on paper towels. Saute onions and green chiles in the oil and butter until tender. Add shredded turkey and about 1/2 cup of the chicken broth. (If you like the sauce a little less thick, add a little more broth.)
Grease a 8×8 baking dish. Mix soup and sour cream until blended. Place about 1/2 cup of this mixture In the bottom of the baking dish.
On each of the corn tortillas, place about 1 table of meat mixture in center of tortilla. Spread about 1 teas cheese over meat and roll up the tortilla and place seam side down in the dish. Continue until you have rolled all 8 of the tortillas. (if you have meat mixture left over, just use tortillas until you have used it up. When you have rolled all of the tortillas, spread the soup mixture over the enchiladas. Sprinkle remaining cheese over the top. Bake for 30 minutes at 350 or until they are bubbling and heated thoroughly.
Thanks Kay, am passing this on!.
After Thanksgiving, I use leftover turkey, cream of chicken mixed with sour cream, cheese, hot chopped green chilies, chopped onions, rolled into corn tortillas softened with chicken broth. Bake and add more sour cream topping and cheese in last 10 minutes. Great with guacamole, Spanish rice and pinto beans. Complete meal and crowd favorite.