Leftover Turkey Enchilada

I had some turkey leftover from when I made our turkey this year for Thanksgiving so I made Bird Chili using that. I get into these moods and make the same thing over and over again... my poor husband is such a good sport when it comes to my experimenting cooking.

That was 2 nights ago. I usually individually freeze my leftovers for lunches for me during the week but I was really wanting enchiladas so I used the Bird Chili for my filling. It turned out really good! I like how spicy it was combined with the enchilada sauce I poured over it- and topped it off with some sour cream and salsa. Super easy- especially with not having to make the filling!

Ingredients:

5-6 flour tortillas

Bird Chili for filling

1 can enchilada sauce

1 c. shredded cheese

Directions:

Put a scoop of filling in each tortilla. Roll up and place seam down in a greased baking dish. After all tortillas are done, pour enchilada sauce over and top with cheese. Bake at 350 for 35-45 minutes. Top with sour cream and salsa.

Serves 4

Chicken Enchiladas

I found a version of this years ago- I don't know where but then changed it to what I like- I can never follow a recipe....

Ingredients:

1-2 chicken breasts

garlic to season the chicken

6-8 flour tortillas; depending on how much filling you use

1 c. shredded cheese- I used cheddar and pepper jack

1 c. cottage cheese

1 (8oz) cream cheese; softened

1 ( 4oz) can green chile peppers

1 can (10 oz) enchilada sauce

Directions:

Cook the chicken with garlic until no longer pink- then cube the chicken into small pieces. In a separate bowl, blend the softened cream cheese and the cottage cheese. Add 1/2 c. of the shredded cheese, the green chile peppers, and the chicken. Mix with fork until ingredients are blended.

Spray a rectangle casserole dish with cooking spray.

Place some of the mixture on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all the tortillas are filled. Spread the enchilada sauce evenly over the enchiladas. Sprinkle remaining 1/2 c. of cheese.

Bake for 45 minutes; covered; in oven at 350.

Serves 6