Jay Yoo

Left over turkey is something I think most people dread.  Who wants to eat it for days after stuffing themselves on Thanksgiving? Give this turkey enchilada recipe a try and see your turkey disappear in hours:

Ingredients:

• 1.5-2 lbs of turkey
• 1 (10 ounce) can enchilada sauce
• 1  tablepoon garlic powder
• 1/2 teaspoon ground cumin
• 1 chopped large yellow onion
• 1.5 cups reduced fat sour cream
• 1 jar of Rose Mexicano Veracruzana Sauce
• 2 cups shredded chedder cheese
• fresh cilantro
• 1 avocado
• 10 small corn tortillas

Directions

1. Combine Rose Mexicano Veracruzana Sauce, onion and turkey in a pot and bring to a simmer. Turn to low and slow cook for 1 hr.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Combine cooked turkey and onion with garlic powder, cumin, sour cream, and one cup of the shredded cheese in a large bowl. 
4. Dip each tortilla in the enchilada sauce before stuffing.  
5. Spread turkey mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining cheese over the filled tortillas. 
6. Bake in preheated oven until hot and bubbly, about 30 minutes.
7. Garnish with cilantro, avocado (and more sour cream if desired).

That’s it! You will never see left turkey over go so fast.