Leftover Turkey #1: Turkey Enchiladas

My husband asked his mom to make these with leftover Thanksgiving turkey a few years back, and I joined in for the first time last November, when his family came to our house in Austin. I love the Thanksgiving meal as much as the next person, but I can only eat the same plate of food for so many meals in a row.  So although Chris and I were alone for Thanksgiving this year at our new home in Colorado, the enchiladas are back!

This isn't really a "recipe" per se, but here's how you do it.  You will need (quantities depending on the size of your leftover bird)...

Corn tortillas (I fit 12 in a 9x13 pan)
McCormick enchilada sauce mix (one will pretty much cover a 9x13 pan)
1 8-ounce can of tomato sauce for each envelope of sauce mix
1 1/2 cups water for each envelope of sauce mix
Shredded cheese
Diced leftover turkey
Spices of your choice: cumin, garlic, salt, etc. to season the turkey

Heat the tortillas to make them pliable, fill with meat, roll up.  Top with sauce and cheese, and bake at 400 degrees for 15-25 minutes (until heated through and cheese is melted).

We still have a full gallon Ziploc of turkey. For dinner, I'll be trying Rachael Ray's Turkey "Stoup" and an amazing-looking Turkey Tetrazzini recipe I found.