I try… I really do.
I try to follow through on the things I say. I try my darnedest. Like when someone invites me to a function, I make every effort to be there. If I am asked to bring a dessert to dinner at a friend’s I never show up with something store bought. And most importantly I try to blog regularly and when I promise something like “a week of leftover Thanksgiving recipes” I try to have all the recipes made and blogged about and ready for each day of that week.
But then something always happens. I have computer or Internet problems, or I have to go out of town, or this time my
excuse reason is that I started a new job, a second job. What have I gotten myself into?!?! As if I wasn’t busy enough. Hopefully it won’t be for long that I will have to juggle two jobs and soon I can just focus on just one, the one I love the most (which deals with food and writing. oh my! I am in heaven).
And until then, I will am high and TRY to blog regularly and faithfully (especially when I promise). And maybe one day I can totally be prepared and organized and blog every day of the work week like some of the blogs I love do (I admire their dedication, organisation, and TIME).
I will try and get to that place…
Ok enough mumbojumbo. This long past due leftover turkey recipe was another awesome one. To create this concoction I took several of my favorite recipes mixed them all together, added a touch of Heather love and vola… Leftover Turkey (or of course Chicken) Creamy Enchiladas!
Leftover Turkey (or chicken) Creamy Enchiladas
By Heather of Kitchen Concoctions
Prep Time: 10 minutes Cook Time: 20 Minutes Serves 5
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
2 cups shredded, cooked turkey (or chicken)
1 (4 ounce) can diced green chilies
4 ounces cream cheese, softened
1 cup salsa verde/tomatillo salsa
1 cup sour cream
1 teaspoon tabasco
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
10 flour tortillas
1 cup shredded colby jack cheese
Preheat oven to 375 degrees. Spray a 9×13 inch pan with non-stick spray.
Heat the oil in a large skillet over medium high heat. Add the onion and garlic and cook until tender. Add the turkey, diced green chilies, cream cheese, 1/2 cup salsa verde, 1/2 cup sour cream, tabasco, and seasonings. Heat through.
Fill tortillas with turkey mixture. Roll up tightly and place tortilla seem side down in prepared baking pan.
Combine remaining 1/2 cup of sour cream and 1/2 cup of salsa verde. Pour over enchiladas and top with shredded cheese. Bake for 15 minutes until cheese is melted.
One Year Ago: Chocolate Cake