So what to do with all that turkey and stuffing…. Here’s another good idea to use it all up... and a tasty one too. You will love this recipe!
2 cups leftover cooked turkey (shredded)
2 cups leftover stuffing
2 cups shredded Monterey Jack cheese (divided)
8 soft flour tortillas
3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups chicken broth
1 cup sour cream
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Preheat oven to 350 degrees. Grease a 9 x 13 pan using non-stick cooking spray.
In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Stir in sour cream, garlic powder, and pepper. Lower to simmer while it gets thick and bubbly. If too thick add a little more broth. Set aside.
In a medium bowl, mix turkey and stuffing together. Set aside.
Pour ½ cup of sauce in baking dish and spread out from end to end.
Warm tortillas in microwave for a few seconds just to make them warm so they are easier to work with. Lay out flat and place a tablespoon of mixture down the center of each tortilla. Roll each one up and place in on Roll up in tortillas and place in pan seam side down. Line them up close together side by side.
Pour the rest of the sauce on top and all around sides of enchiladas and cover with remaining cheese. Spray aluminum foil with non-stick cooking spray and cover dish.
Bake 20-22 minutes. Uncover and place under broiler for a minute or two to brown cheese.
Serve with some cranberry sauce on top! YUM.
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