Tuesday, November 29, 2011

leftover turkey enchiladas

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I make these simple enchiladas anytime I need to use up rotisserie chicken leftovers, and they work equally well for leftover turkey!

These are great to prepare ahead of time and leave in the refrigerator for a couple of days. I haven't tried freezing them yet, but that will definitely be happening in the near future as I try to stock up our freezer with some healthy meals for nights that we don't feel like cooking.

Light Enchiladas
Makes 4 servings
  • 8 ounces shredded turkey (or chicken or beef)
  • 8 tortillas
  • 1 cup enchilada sauce (I use the bottled one from Trader Joe's)
  • 1 cup lite shredded cheese
  • 1 avocado
Preheat your oven to 350. Coat a glass baking pan with cooking spray. Place 1 ounce of meat in each of the tortillas, folding the tortillas over the filling, and placing them in the pan. Pour the enchilada sauce over the tortillas, then top with all of the cheese. Bake for 15 minutes until cheese is melted. Top with avocado.

What is your favorite way to use up leftover turkey?

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