Creamy Turkey Enchiladas

This recipe is a favorite of ours from recipe book put out by Pace. The original recipe is actually called "Creamy Chicken Enchiladas" but you can substitute the chicken (especially after Thanksgiving) for turkey. They are easy and very good. My husband doesn't care much for traditional enchiladas but loves these!


Here's what you need:
green onions, chopped
2 Tbsp. butter
1 1/2 cups shredded cooked turkey
1 cup Pace or any picante sauce
1-3 ounce package of cream cheese, cubed
1 tsp. ground cumin
1 1/2 cups Monterey Jack (pepper jack if you want a little extra kick)
8 flour tortillas

Directions:
Cook the onion in butter until tender but not brown. Stir in turkey, 1/4 cup picante sauce, cream cheese and cumin and heat thoroughly. Remove from heat and stir in 1/2 cup of the shredded cheese. Spoon scant 1/3 cup turkey mixture down the center of each tortilla; roll and place seam side down in 12x7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas and cover with remaining cheese. Bake at 350 degrees about 15 minutes or until hot. Sprinkle with onion and top with sour cream. Serve with black beans and Mexican yellow rice!


Seven Can Tortilla Soup

Another easy way you can use left over turkey is with a recipe called 7 Can Tortilla Soup. For this recipe you can use 2 cups of turkey breast, however the original recipe calls for chicken. Both are equally good. If in a bind you can use canned chicken or the meat from a roasted chicken from your local grocery store deli for an ultra quick meal.


Here's what you need:
2 cups diced turkey or chicken
2 cans chicken broth
1 can Rotel
1 can black beans, drained and rinsed
1 can pinto beans
1 can corn
1 can cream of potato soup


Optional:
shredded cheddar cheese
sour cream
avocado slices
tortilla chips


In a large pot combine all canned products and turkey. Bring to a boil and reduce and simmer for an hour. Serve and garnish with cheese, sour cream, avocado and tortilla chips.