Did you celebrate Thanksgiving this year and now you have tons of leftover turkey and mashed potatoes?
If the answer is yes and you want to rustle up something a little bit more exciting than a turkey sandwich then this Thanksgiving leftovers recipe is perfect for you. Plus, it will be great for the leftover Christmas turkey too!
Thanksgiving leftovers recipe: Turkey enchilada with olives
This recipe has some Mexican flair. Serve this with guacamole, sour cream, salsa and other Mexican-style accompaniments for a great lunch or dinner.
3 tablespoons butter or margarine
150g fresh mushrooms, sliced
80g cup onion, diced
420g cooked turkey, chopped
1x400g tin cream of chicken soup
230g sour cream
90g pimento-stuffed olives
55g toasted almond slivers
2 teaspoons chilli powder
8 corn tortillas
60g cheddar cheese, grated
1. Melt the butter in a large saucepan. Add the mushrooms and onion; sauté until the onion is tender. Remove from the heat and stir in turkey, soup, sour cream, olives, almonds and chilli powder.
2. Heat a dash of the oil in a pan and briefly cook the tortillas until softened then drain on paper towels.
3. Divide the turkey mixture between the tortillas, placing it into the centre of each. Bring the opposite sides of each tortilla up over the turkey mixture, overlapping the edges at the centre.
4. Arrange the tortillas seam-side down, on a deep greased baking dish. Spoon the remaining turkey mixture down the centre of each enchilada and sprinkle the cheese on top. Bake the enchiladas at 200°C for 25 minutes or until they are hot through.
* Originally published on our sister website Irish Central in 2011.