Love my Leftovers!

I personally love leftovers! The flavors just get better and better and who could complain about the ease of dinner preparation for the next few nights. This is especially true for the Thanksgiving weekend in our house. It is finally “legal” to begin decorating for Christmas the day after Thanksgiving and that is a lot of work! When we are finished decorating at the end of each day, I am so grateful for my Thanksgiving feast revisited.

When I have made a big bird with lots of turkey leftovers I transform it into a totally new creation. Recently, a long time friend from college, Mary Ann, prepared a chicken enchilada recipe that was to die for! She made the dish in a foil pan and froze it. It was so easy to defrost and reheat while we enjoyed a glass of wine and caught up with stories from past to present. Thank you Mary Ann for a wonderful evening! I have substituted turkey to help with my leftovers.

Chicken (Turkey) Enchiladas

Ingredients:

1 – 16 oz can refried beans

10 – 8 inch flour tortillas

1 – 10.75 oz can condensed cream of chicken soup, undiluted

1 cup sour cream

3 cups cubed or shredded chicken or turkey

3 cups shredded Cheddar cheese, divided

1 – 14.5 oz can enchilada sauce

1/4 cup sliced green onions

1/4 cup sliced black olives

Directions:

Spread about 2 tablespoons of beans on each tortilla. In a bowl, combine soup and sour cream and stir in the chicken/turkey. Spoon 1/3 to 1/2 cup down the center of each tortilla and top with 1 tablespoon of Cheddar cheese. Roll up and place seam side down in a greased 13 x 9 x 2 inch baking dish. Pour enchilada sauce over the top and sprinkle with remaining Cheddar cheese, green onions and olives. Bake uncovered at 350 degrees for 35 minutes or until heated through. If you are going to freeze and serve later, leave off the green onions and olives until it is defrosted and add before you place in the oven.