Looking for a great way to use your leftover Thanksgiving turkey? Or leftover roast chicken (which was what I used in this case)? This easy enchilada recipe is delicious, simple, and mixes up your leftovers so they don’t feel so “leftover.”
The Ingredients: 8oz. light sour cream, 2 cups leftover, cooked and chopped turkey or chicken, 1 can green chilis, 1 can enchilada sauce (I use medium on the spicy meter, but you can select mild or hot), large tortillas and Tony Chachere seasoning.
– Mix together: 8oz. Light Sour Cream, 1 teaspoon Tony Chachere seasoning, Chopped and cooked chicken/turkey, whole can of green chilis.
– Shred 3/4 cup sharp cheddar cheese and combine with mixture above.
– Brown the tortillas. With a gas stove, you can simply turn on the burner and place a tortilla (one at a time) directly over the flame for about 30 seconds. Use tongs to flip the tortilla over and brown the other side. Remove from heat. If you have an electric stove, you can do the same process, but use a dry shallow pan to brown each side of the tortillas.
– Build your enchiladas. Spoon equal portions of the sour cream/chicken/cheese mixture you prepared earlier into each tortilla and roll to seal. Place (seam-side down) in baking dish.
– Sauce! Once all of your enchiladas are built and in your baking dish. Pour the can of enchilada sauce over them equally.
– Final Step: Add about 1/2 – 3/4 cup freshly shredded sharp cheddar cheese to the top of your enchiladas.
– Bake at 375 degrees for 30 minutes and enjoy!