One can only eat so many turkey sandwiches. My task, therefore, is to CONCEAL the turkey leftovers from the hungry, Christmas shopping hoard! My family will eat almost anything if it’s got some heat to it!
Turkey enchiladas
- Turkey
- 1 can large can green chilies, chopped
- 1 onion chopped
- Green/red/yellow peppers, sliced
- Flour tortillas
- Shredded Jack cheese
- Sour cream, guacamole or Mexican Crema (optional)
Sauté onions, peppers, and green chili, in pan. Add leftover turkey.
Wrap mixture with flour tortillas. Place in glass Pyrex pan. Pour sauce over. Sprinkle cheese. (OR pour heated sauce over afterwards it bakes.) Bake in 350 for ½ hr
Top with guacamole, sour cream, or Mexican Crema sauce if desired. 
Tomatillo sauce
Blend in Blender (that’s super redundant)
Turkey soup- remember its soup, so ingredients and amounts can vary to suit
- chopped carrots ( leftovers OK)
- 4-5 stalks chopped celery
- Any other leftover veggies
- 1 diced onion
- Leftover turkey drippings (optional)
- 2- 3 cartoons chicken broth
- Handful of chopped mushrooms
- 1 can Garbanzo beans
- Diced jalapenos ( optional)
- Handful of rice, barley, or pasta (optional)
Heat through or until pasta,rice, or barley is cooked. Add turkey last before serving! 
