Thanksgiving Leftover Enchiladas Recipe By Tasty Food

THANKSGIVING LEFTOVERS ENCHILADA PIE

Steps:

• Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
• Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
• Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
• Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
• Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in a large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles.
• Cover and simmer for 20 minutes, stirring often.
• Remove from heat.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
• Season with salt and pepper.
• Preheat oven to 350.
• Heat 1/2 cup vegetable oil in medium skillet over medium heat.
• Cook 1 tortilla until pliable, about 20 seconds per side.
• Drain on paper towels.
• Repeat with remaining tortillas.
• Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
• Spoon 1/4 cup turkey mixture in center of each tortilla.
• Roll up tortillas.
• Arrange seam side down in dish.
• Spoon 2 1/2 cups sauce over enchiladas.
• Sprinkle with 1/2 cup cheese.
• Bake enchiladas until heated through, about 30 minutes.
• Rewarm remaining sauce in saucepan over medium-low heat.
• Transfer to sauceboat.
• Serve enchiladas, passing sauce separately.