Got leftover turkey?
Mmm…turkey and all our favorite sides — can’t wait for Thanksgiving dinner! Of course, then there is the inevitable leftover turkey.
My kids will eat only so many turkey sandwiches, but they love these sour cream turkey enchiladas. This easy-to-make casserole will feed your family for a couple of days and it also freezes well.
2 cups finely chopped cooked turkey (this is a good way to use up a lot of dark meat!)
4 – 5 scallions
1 lb of shredded cheese (I like a mix of cheeses so I use Sargento low fat Mexican cheese blend)
2 – 8 oz containers of sour cream (If you want to lighten up on the fat, you can sub plain yogurt or do a 1/2 and 1/2 mix of sour cream and yogurt)
2 – 10 oz cans of Campbell’s Cream of Chicken condensed soup.
1 small can of diced green chilies
24 corn tortillas
1 1/2 – 2 cups chopped tomatoes
2 cups shredded lettuce
1 small can sliced black olives
extra virgin olive oil
15×10 inch glass oven pan
Pre-heat your oven to 350 degrees.
Soften corn tortillas in olive oil and layer between paper towels.
Mix together the sour cream, soup, green chilies and scallions and set aside.
Take a softened tortilla and add about 1 teaspoon of the sour cream mixture to it. Add a pinch each of turkey and cheese. Roll the tortilla closed and place in oven pan fold side down and continue until you’re done.
Once you are done filling and rolling all of the tortillas, pour the remaining sour cream mixture on top of the entire layer of rolled tortillas. Sprinkle the remaining cheese on top of the sour cream mixture and place the pan in the oven for about 20 – 25 minutes or until the cheese is melted and slightly bubbly.
Take the casserole out, cover with aluminum foil and let sit for about 10 minutes.
Serve the enchiladas with chopped tomatoes, shredded lettuce and black olives.