(We had our first round of Thanksgiving festivities a few days ago, since Dr. Sissy, Bro-in-law, and Vaughny were in town, so I got a head start on this.)
Thanksgiving is tomorrow, which means that the week after usually offers the age-old question of “What do I do with this leftover turkey!?”
Sure, a good Turkey Noodle Soup is always tasty, and a welcome sight in the freezer if extra holiday company stops by (hint, cook and freeze WITHOUT the egg noodles, cook those separately and add before serving so they don’t soak up all your yummy broth,) and a nice turkey shepherd’s pie is always a yummy and versatile way to utilize lots of different leftovers, but what about those times when your family has “traditional flavor overload”?
Time to that your turkey South of the Border! Turkey would work great instead of Chicken in this Enchilada recipe, or, for a super quick and easy meal you can sprinkle cheese (I used a blend with jalapenos right in the bag for extra kick, pictured above,) on tortillas covered in shredded turkey,spread bottled buffalo sauce over the mixture, fold over, and bake at 350 degrees for 10 minutes or until the cheese is melty and the tortilla crunchy.
Serve with Sour Cream and Blue Cheese Dressing for dipping.