Post Thanksgiving Day Turkey Enchiladas... and 5 things to do with leftovers!!

Phew... I don't know about you but I am STILL full from the Thanksgiving feast!! Despite my strategy of taking small helpings of everything I still wound up with a huge plate of food.. all of it delicious and I truly savored every morsel. Needless to say, like everyone else, we have a fridge full of leftovers - potatoes, cranberry sauce, creamed corn, green beans and of course, turkey!!!

In our family there are a few traditions associated with day after Thanksgiving (and no, hitting the Black Friday sales isn't one of them).  For us, it's putting up the exterior Christmas lights, seeing a movie (this year it's the new Harry Potter) and.. turkey enchiladas. After all of the rich and heavy dishes that are part and parcel of Thanksgiving we all crave something spicy and these enchiladas are perfect. Traditional enchiladas can be heavy but these ones aren't - I don't dip the tortillas in oil and I mix the  turkey with a lot of vegetables so they are still filling, but not nearly as rich as a traditional enchilada.

So, what am I going to do with all the other leftovers hanging out in my fridge?? Well, here is a run down of what I am planning to do-

1. Make a turkey soup from the carcass of the turkey and all the little leftover bits and pieces of turkey meat. For a great recipe check out My Man's Belly!

2. If you have leftover mashed potatoes, you could make these Mashed Potato and Vegetable Cakes with Mint Chutney Sauce

3. Cranberry sauce is a great condiment and one of the best leftovers!! I spoon a little on my morning oatmeal or serve it with a roasted pork tenderloin that I've seasoned with a little salt, pepper, paprika and cinnamon.

4. Was creamed corn on your menu and now taking up valuable space in your refrigerator? Turn it into corn chowder!! Just saute some chopped onion and red bell pepper in a large saucepan. Add the creamed corn and add a diced potato  - if you need extra liquid add a little chicken stock.  In our house, I add the leftover Potatoes Hashed in Cream. Paired with a salad of greens (which I add any leftover green beans to) it makes a great lunch or dinner.

5. Do you have any extra stuffing lurking about?? Well, you could always have it with a little turkey and extra gravy or you could make Stuffing Balls with it!! To make a Stuffing Ball, form the stuffing into balls, dip into melted butter and bake on a greased sheet pan for 20 - 25 minutes at 350 degrees!

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Turkey Enchiladas

(serves 4)

• 1 10 count package fresh corn tortillas
• 2 tsp. canola or vegetable oil
• 1 small onion, peeled and diced
• 1 7 oz. can diced roasted green chiles
• 1 red bell pepper, diced
• ½ cup corn kernels, fresh or frozen
• ½ cup minced fresh cilantro
• 1 tsp. cumin
• 1 tsp. chili powder
• 3 garlic cloves, minced
• salt and pepper to taste
• 1 cup shredded low fat Mexican blend cheese
• 1 ½ cup  cooked and shredded turkey meat
• 2 -  10 oz. can enchilada sauce OR
• 1 - 10 z. can enchlada sauce
• 1 - 8 oz. can tomato sauce

Directions:

1. Pre heat oven to 350 degrees. Spray a 9 x 13 inch casserole dish with cooking spray. Set aside.
2. In a large skillet heat the 2 tsp. canola oil over medium high heat. Add the onion and bell pepper. Saute vegetables about 5 minutes, until onion and bell pepper are tender. Add the corn, chiles, garlic, cumin, chili powder and salt and pepper. Saute another 2 minutes. Taste and adjust seasonings.
3. Add turkey and ½ cup  cheese to vegetables and stir to combine. Stir in cilantro.
4. In a small bowl mix the tomato sauce and enchilada sauce together if using.
5. Hold a tortilla in your hand and spoon about ½ cup of filling down the center of tortilla. Fold one side over the filling and tuck end of torilla under filling making a roll. Place seam side down in the casserole dish. NOTE: If your tortilla cracks, don't panic!! Just take the remaining tortillas and wrap in a dampened paper towel and place in the microwave. Microwave on 50% power for approximately 1 - 1 ½ minutes until the tortillas are very warm and pliable. Remove tortillas one at a time and fill as directed.
6. Once all the tortillas are filled (you should have about 8) spoon the enchilada sauce on top. Sprinkle with remaining ½ cup cheese.
7. Cover casserole with a piece of foil that is sprayed with cooking spray.
8. Place in a 350 degree  oven and bake for 20 - 25 minutes until enchiladas are heated through and cheese is melted.

NOTES: When my children were little they didn't like enchilada sauce so I started mixing it with plain tomato sauce - it balanced the spice of the enchilada sauce enough so that they would eat them. For those who like a spicier enchilada, place a bottle of hot sauce on the table!!!

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