Wednesday, January 02, 2013

Turkey Leftovers...part 1

We had a HUGE turkey in the freezer that we cooked a few weeks before Christmas.   So big, that I froze stock, drippings, 4 ziplocs of white meat about 2 cups each, and I think about 3 ziplocs of dark meat the same size.    This was in addition to all the turkey we ate when we cooked it.   This was a big big turkey.

Now,   I'm going through a bunch of recipes for turkey leftovers that I found online.  You know, to expand the leftover turkey recipe horizons.    We can eat up the dark meat no problem, but we are always left with a bunch of white meat, and there are only so many turkey sandwiches one can eat.

Tonight I'm making a recipe for Turkey Enchiladas.  (I'm writing the first half of this post around 11am, I'll write the rest either this evening after dinner, or tomorrow, yay for elasped time in blog world!)

I found many, many recipes for Turkey Enchiladas online.   I've only recently had enchiladas for the first time.    They are delicious.   I have a recipe, which a friend recommended, for "White Chicken Enchiladas" .  Wow! They are delicious!  We all loved them.   I also tried some more traditional (I think) beef enchiladas with red enchilada sauce, which I liked, but not as much.     So the Turkey Enchilada recipe I chose is closer to the chicken one.   For that matter, I'm sure I could just substitute turkey for the chicken in the above recipe, but I'm trying something NEW today!  

So...without further ado...  here is the recipe I'm cooking tonight:

Print Recipe

Turkey Enchiladas

Course: NEW TO TRY
Total Time: 45 Min
Serves: 4


  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, Regular or 98% Fat Free,
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 medium onion chopped (about 1/2 cup)
  • 1 teaspoon chili powder
  • 2 cups chopped cooked turkey or chicken,
  • 1 can (about 4 ounces) chopped green chiles
  • 8 flour tortillas (8-inch), warmed
  • 1 cup shredded Cheddar cheese or Monterey Jack cheese, about 4 ounces


  1. Stir the soup and sour cream in a small bowl.
  2. Heat the butter in a 3-quart saucepan. Add the onion and chili powder and cook until the onion is tender, stirring occasionally. Stir in the turkey, chiles and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place, seam-side down, into the baking dish. Pour the remaining soup mixture over the filled enchiladas. Sprinkle with the cheese.
  4. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

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Alterations:  Turns out I pack a lot more into a ziploc than I thought.  I used closer to 3 cups of chopped turkey.   I used 1T of onion powder instead of real onions...because I don't like to cry.   I also used 1 1/2 cups to cheese on top.   Here's how it turned out.

You may notice that the "COURSE" is listed as "new to try" rather than "main course".   When I import my recipes into Plan To Eat, I try to remember to save them all as "New To Try", so that I don't clutter up my whole recipe book with things that I've never made.  I like to keep the main recipes full of my regular tried and true favourites.

Soooo,  How was it?  Will we move this recipe from "New To Try" into "Main Course".  

The verdict:   YES!
Mom rating:     Yummy!    
Dad rating:     A+  Deeeelicious!    
Picky Kid #1 rating:   Mmmm!  Sour Cream!  
Baby doesn't get a rating yet...but soon!      

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