Easter's Lilly

Thursday, November 29, 2012

Turkey enchiladas and Thanksgiving leftovers

The holidays can be lots of fun. You get to see your family and friends and everyone has a great excuse to eat way too much.  Now your fridge is full of turkey, and the leftover pecans are flooding your kitchen counters. What is a mom to do?  I highly recommend taking those pecans and making some more pecan pies. Make them today and freeze them for future use. Pies freeze well and it will certainly save you some time as Christmas approaches. Of course there are other delectable things you can make with pecans like, pecan clusters, glazed pecans or you can just keep them around for a healthy snack. But when it comes to the big stuff, let’s talk turkey.
There are so many great things you can do with turkey today to feed your family without making another grueling trip to the grocery store. You can make turkey soup, turkey enchiladas, and even turkey tetrazzini. I am going to share with you my very special recipe for turkey enchiladas.

All you need are a few basic ingredients: Corn tortillas, shredded cheese, enchilada sauce and, of course, turkey.  Get yourself a baking dish, glass is best, and pour one small can of enchilada sauce inside. Get another can and pour it into a small frying pan so you can heat it up. Dip the tortillas into the frying pan, one by one, using tongs so you don’t burn yourself, and put them on a plate. Roll up some turkey inside it and place it in the baking dish. When the baking dish is full, it will hold approximately 12 tortillas, cover it with grated cheese. Any cheese that you like should due. Cook at 350 degrees for around 20 minutes. The sauce should be bubbly on the sides when it is done.

So don’t sigh at the thought of the same old same old, just to get rid of those pesky leftovers. Do something new today, and watch the smiles on those kiddos grow with delight.

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