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Creamy turkey enchiladas recipe: Use up Thanksgiving turkey leftovers

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Looking for recipes for all those Thanksgiving turkey leftovers? You may be tired of the same old turkey salad and turkey soup, but these creamy turkey enchiladas are a great way to use up the Thanksgiving turkey leftovers and have a delicious and inexpensive dinner.

You can substitute any cream soup for the cream of chicken, and you can find red enchilada sauce at your local grocery store. It may be in the ethnic foods aisle. Red enchilada sauce is sold at Save-A-Lot and PriceRite, so check your local store to see if they carry it.

Creamy turkey enchiladas recipe

Ingredients for the creamy turkey enchilada sauce:

  • 1 medium tomato, chopped
  • 2 cloves garlic, finely minced
  • 2 Tbsp. Spanish, red, yellow or sweet white onion, finely diced
  • 1 Tbsp. olive oil
  • 1 cup red enchilada sauce
  • 1 can (15 ounces) chicken or turkey broth or stock or 1½ cups homemade
  • 1 can (10-3/4 ounces each) cream chicken soup, condensed and undiluted
  • 1 to 2 cups shredded Cheddar or Colby cheese, or a combination of both

Ingredients for creamy chicken enchiladas filling:

  • 8 flour tortillas, 10-inch size
  • 8 ounces sour cream
  • 3 cups shredded or cubed cooked turkey
  • ¼ cup Spanish, red, yellow or sweet white onion, diced
  • ½ cup shredded Cheddar or Colby cheese or a combination of both

How to make creamy turkey enchilada sauce:

  • In Dutch oven on stove top, add olive oil and heat. Add garlic, tomato and onion and cook until softened, about 5 minutes, over medium heat.
  • Add red enchilada sauce, chicken or turkey broth and cream of chicken soup to pot. Stir well to blend ingredients.
  • Bring to a slow boil over medium heat, and then reduce heat to low and cover. Allow to simmer about 15 minutes. Remove from heat.
  • While sauce is simmering, prepare creamy turkey enchilada filling.

How to make filling for creamy turkey enchiladas:

  • Preheat oven to 350*F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
  • In a large bowl combine sour cream with turkey and diced onion, mixing well.
  • Add approximately ½ cup of the turkey filling to each tortilla, ending approximately about ½-inch from the edge. Sprinkle 1 to 2 tsp. of shredded cheese on top of filling and roll up as you would a burrito, leaving ends open, not folded under. Place turkey enchiladas in the prepared baking dish.
  • Ladle creamy enchilada sauce over enchiladas. Sprinkle with remaining shredded cheese, cover with foil.
  • Bake the enchiladas at 350*F for about 30 to 45 minutes, until cheese is melted and sauce is bubbly hot. Remove foil the last 5 minutes. Serve immediately. Top with more chopped tomato, if desired.

Yield: 8 servings

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