With the holiday season upon us, there are always tons of leftovers. I am not gonna lie, the leftovers are some of my favorite things! Having the leftovers means quite a few ideas for meals. There are turkey melts, turkey soup, mashed potato patties, and so many more things that you can do. One of my favorite after holiday dishes are turkey enchiladas. I purposefully make more than enough turkey so that I have enough to make several pans and put into the freezer.
Now, these are really easy to make, and they do not take a lot of time, which is awesome! Here is what you need to make these delicious enchiladas:
- Tortillas – at least 12
- Leftover turkey – use as much or as little as you want
- Kraft Cheese – I use a blend of Cheddar and Mozeralla
- Cream of Chicken Soup – large can
- Old El Paso Green Sauce – Mild
- Mix cans of Cream of Chicken and Green sauce into a bowl – make sure to mix really well.
- Tear tortillas into four pieces. Line the bottom of your pan.
- Add turkey, then cover with cheese. Drizzle some sauce over the cheese.
- Repeat 2-3 times with tortillas, turkey, cheese and sauce.
- When you have the number of layers that you want, cover really well with the sauce and then add cheese to the top.
Oven temp: 350
Cook time: 30-40 minutes. Be sure to let the cheese fully melt on the top!
Taste factor – 150%! The entire family will LOVE these enchiladas! I got all the ingredients I needed at my local commissary, and this is one dish that my family asks for time and time again. These don’t last either! I made a pan specifically to share here with you and walked away to let them cool down. I came back ten minutes later to ONE BOWL left. The rest had “mysteriously” disappeared!