Mexican Turkey Salad Leftover Food

TURKEY ENCHILADA CASSEROLE

Steps:

• Place shredded turkey, 1 1/2 cups enchilada sauce, corn, and diced tomatoes in a bowl. Mix thoroughly.
• Spray two 9 × 13 pans with cooking spray.
• Fill tortillas with about 2 generous tablespoons of filling, roll up, and place in pan. (You'll need to have two enchiladas per horizontal row.) When you've used up half the tortillas, start on the second pan.
• If you have leftover filling, add the remaining 1 1/2 cup enchilada sauce to it. Then pour half the sauce over one pan, then the remaining enchilada sauce over the other dish.
• Lightly sprinkle each dish with the grated cheese.
• Bake at 350 degrees F for about 20 minutes until edges are crispy. Garnish with chopped cilantro or parsley if you wish before serving.

Steps:

• Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
• Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
• Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, 3/4 cup salsa and 1/2 cup of cheddar cheese to vegetables and stir.
• Add about 2/3 cup of mixture to middle of each tortilla,
• Then fold over one end from the bottom. (See NOTES for Video)
• Next, fold in on each side of tortilla.
• Then roll to the top.
• Place 6 enchiladas in each casserole dish.
• Top with remaining 3/4 cup salsa.
• Then top with remaining 1/2 cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
• Bake in preheated oven for 20 minutes.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

LEFTOVER TURKEY - ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
• Add Tomatoes, seasonings, Stir to combine.
• Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
• Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
• In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
• Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
• Pour remaining Enchilada sauce over the top of the tortillas.
• Sprinkle cheese over the top.
• Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
• Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
• Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

MEXICAN TURKEY SALAD (LEFTOVER)

Steps:

• Mix the turkey cubes with the shallots and peppers.
• Cut the avocado in half, discard the stone, then peel and cut into cubes. Add to turkey with the sweetcorn and tomatoes.
• Blend the mustard with the seasoning and honey then stir in the olive oil and lime juice.
• Pour over the turkey mixture and toss lightly together. Arrange the lettuce leaves on a platter and spoon the turkey salad on top.
• Scatter with the chili pepper, serve with chips.

MEXICAN TURKEY OR CHICKEN LEFTOVERS SALAD

Steps:

• Combine turkey, vegetables and cheese in large bowl.
• Mix remaining ingredients until blended.
• Add mayo mixture to chicken mixture; mix lightly.

DAY AFTER THANKSGIVING FIESTA TURKEY SALAD (LEFTOVER)

Steps:

• Combine the mayo and salsa.
• Toss with the remaining ingredients before serving.