Our Thanksgiving tradition is a simple one, the Hubs, Midge and I join my brother, mom and step-dad at the cabin in the forest for the extended weekend. Mom and Step-dad live in Northwest Washington state and come down to our neck of the woods for the holidays. They usually swoop in a the week before Thanksgiving, scoop up their only grandchild, our Kiddo, and head up to the cabin. This gives the 3 of them uninterrupted time together to reconnect. My brother arrives in the evening on the Wednesday before Thanksgiving and The Hubby and I head up bright and early the morning of, with our brined turkey in tow. This is the only time of year we get to spend this amount of time together and it is one of our favorite traditions.
Another tradition happens after Thanksgiving with our leftover turkey. The yummiest turkey enchiladas ever! I buy an extra big bird with these enchiladas in mind as it just wouldn’t be Thanksgiving without them. This year I have decided to share the recipe. I hope you still have enough leftover turkey around to be able to give them a try. If you don’t, no worries, try using canned cooked chicken, rotisserie chicken or even roasting up a few chicken breasts.
Creamy Turkey Enchiladas
4-6 cups cooked turkey (I dice mine into a bout a 1/2 in cube, but you can shred it too)
2 cups nonfat, plain Greek yogurt (or sour cream if you rather)
1 can cream of mushroom soup
1 (7.5oz.) can diced green chiles
1 pound cheddar cheese, grated
1/2 teaspoon black pepper
1/4 teaspoon salt
14-16 corn tortillas
1 (2.25 oz._ can sliced black olives
1. Preheat oven to 350 degrees. Spray a 9×13 casserole with nonstick cooking spray.
2.. In a large bowl, combine the turkey, yogurt, soup, chiles, 1/2 the cheese, pepper and salt. Stir to mix well.
3. Using about half the turkey mixture, fill a tortilla with about 2 tablespoons of the mixture, roll up and place seam side down in casserole. repeat with remaining tortillas.
4. Spread the remaining half of the turkey mixture over the tortillas being sure to cover all the edges. Sprinkle the remaining half of the cheese and finish with the olives (if using)
5. Bake for 30-40 minutes, until hot and bubbly. I like to finish mine under the broiler for a couple of minutes to get the cheese golden and crisp. Serve immediately with red rice and refried beans.