These enchiladas make an excellent dish and chances are your family will be asking for them even when you no longer have turkey leftovers!

Turkey Enchiladas:

3 cups of cubed cooked turkey

1 cup of chicken broth

1 cup of cooked long grain rice

2 plum tomatoes, chopped

1 medium onion, chopped

1/2 cup of canned green chillies, chopped

1/2 cup of sour cream

1/3 cup of sliced, ripe olives

1/4 cup of minced, fresh cilantro

1 teaspoon of ground cumin

8 flour tortillas ( 10 inch size)

1 can (28 oz.) of green enchilada sauce, divided

2 cups of shredded Mexican cheese blend, divided

• In a large saucepan, combine first 10 ingredients. Bring to a boil, Reduce heat and simmer, uncovered, for 20 minutes.
• Remove from heat.
• Place 1/2 cup of turkey mixture down center of each tortilla, top with 1 teaspoon of enchilada sauce and 12 tablespoon of cheese.
• Roll up and place seam edge down in a greased 13 x 9 inch baking dish.
• Pour remaining enchilada sauce over top, sprinkle with remaining cheese
• Cover and bake at 350F for about 30 minutes
• Uncover and bake for about 10 minutes longer – until bubbly.

These enchiladas can be easily made form turkey meat you have frozen after your Thanksgiving dinner – or save the recipe and make them later – when your family is ready for more turkey!

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3. Leftover Turkey Cheese Bake
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5. Old Fashioned Turkey Pie