So I’ll admit it, I’m sick of turkey leftovers at least in the traditional sense of making a plate with all the fixins. Having cooked poultry in the fridge on the other hand, totally inspiring.
Tonight I used those leftovers to make something completely different, enchiladas! All it took was some pantry items, a couple of veggies, taco shells and a bit cheese from my Thanksgiving spread.
I loved it! It was simple to make and so YUMMY! Even the husband thought so, although he stuck with the traditional leftover plate with stuffing, corn and turkey with gravy. I can’t fault him, that’s totally his meal. :)
- 6 oz of leftover turkey meat
- 8 oz can of tomato sauce
- 1 tsp chili powder
- 1/2 tsp dried cumin
- 1/4 cup corn
- 1/4 cup peppers, chopped (or more, this is all I had)
- A handful or two of spinach, chopped
- 1/2 tsp lime juice
- 1/2 tsp tabasco (or more to taste)
- pinch of salt
Shred the chicken by hand and add it to a small pot with all the ingredients. Cook over medium heat until bubbling, then lower to a simmer. Continue to simmer for 10-15 minutes.
You can really do anything with this filling. Eat it on a whole wheat bun, roll it in lettuce leaves, top some brown rice, even eat it straight up. I was loving all my taste tests. :)
I decided to make enchiladas by rolling a bit of the filling in a low carb tortillas shell with a bit of salsa and shredded cheese.
I had enough for 6 small enchiladas!
Once they were all rolled, I topped with a strip of salsa and a bit more cheese and baked for about 10 minutes in a preheated 350 degree oven.
Here’s what they looked like on the inside…
Delicious! And the best part, I have leftovers for lunch tomorrow…
:) I’m basing the nutritional information on just the filling. I did have enough for 6 enchiladas, but I’m going to count the recipe as two servings as I think that’s a realistic size. Although, 2 enchiladas were quite filling!
|Servings||Amt per Serving|
|2||1/2 the recipe|
|265||6g||4g||old: 5||new: 7|