I have YET to figure it out, but we always seem to have some sort of home-cooked Mexican food for Thanksgiving EVE dinner every year. I guess it's the So Cal influence, but it DOES seem weird here in the Deep South!
This year we used left over pork roast sauteed with Mexican spices for Tacos and mom made some of her quick and easy flour tortilla enchiladas. I would have taken a pix, but we were starved and I forgot! It was a great way to clear alot of items out of the fridge! Which is probably why we have Mexican food, come to think of it- clears the way for Thanksgiving leftovers! LOL
Anyhoo, we used another can of the WONDERFUL Mexican tomatoes that Dei Fratelli sent me to review ( can you tell we ADORE their products???LOL), and let me tell you, they are amazing like the rest of the products!
But we were sitting around after Thanksgiving meal and Mom said you know you could use shredded turkey for those enchiladas last night, and get away from standard turkey leftovers, and I knew I had to share the recipe with you!
Mom's QUICK Flour Turkey and Cheese Enchiladas
1 can tomato soup
1 can enchilada sauce
2 packs flour tortillas (we use fajita size, to get more in the 13 x 9 pan)
Mexican seasoning
Shredded leftover turkey (or beef or pork-can be cubed if you can't shred)
Mexican blend cheese
1 can/ 2 small cans sliced olives,drained
1 can Dei Fratelli Mexican Tomatoes, drained
1. Set over to 350 degrees. In small bowl/pitcher, mix the can of soup and enchilada sauce. Pour a small amount in the bottom of your pan, to coat the bottom (keeps enchiladas from sticking).
2. Take your meet and saute with a touch of oil and Mexican seasonings. This is mainly to season and to crisp a bit.
3. Open tortilla, place a spoon of meat across tortilla.Remember, you can substitute ANY meat or just make these plain cheese! Top with cheese. Roll up and place in pan, seam side down. Continue with rest of tortillas til you fill pan (you may have left over tortillas. You can do a second dish if you wish, but you may need more sauce).
4. Coat all of tortillas with leftover tomato/enchilada sauce.
5. DRAIN your Mexican tomatoes. CAUTION: the Dei fratelli tomatoes are LOADED with jalapenos! If you want your enchiladas SPICY SPICY, continue with them, If not, you can use their Italian tomatoes, or skip the tomatoes.
6. Top enchiladas with he drained tomatoes and olives.Then with cheese (as much as you like).
7. Bake for about 20 minutes. You really are reheating and melting cheese, so it may take more or less, depending on amount of cheese on top and meat within that you have!
Now don't those sound WAY better than just leftover turkey and potatoes again? Thought so!
ENJOY!!!!
This year we used left over pork roast sauteed with Mexican spices for Tacos and mom made some of her quick and easy flour tortilla enchiladas. I would have taken a pix, but we were starved and I forgot! It was a great way to clear alot of items out of the fridge! Which is probably why we have Mexican food, come to think of it- clears the way for Thanksgiving leftovers! LOL
But we were sitting around after Thanksgiving meal and Mom said you know you could use shredded turkey for those enchiladas last night, and get away from standard turkey leftovers, and I knew I had to share the recipe with you!
Mom's QUICK Flour Turkey and Cheese Enchiladas
1 can tomato soup
1 can enchilada sauce
2 packs flour tortillas (we use fajita size, to get more in the 13 x 9 pan)
Mexican seasoning
Shredded leftover turkey (or beef or pork-can be cubed if you can't shred)
Mexican blend cheese
1 can/ 2 small cans sliced olives,drained
1 can Dei Fratelli Mexican Tomatoes, drained
1. Set over to 350 degrees. In small bowl/pitcher, mix the can of soup and enchilada sauce. Pour a small amount in the bottom of your pan, to coat the bottom (keeps enchiladas from sticking).
2. Take your meet and saute with a touch of oil and Mexican seasonings. This is mainly to season and to crisp a bit.
3. Open tortilla, place a spoon of meat across tortilla.Remember, you can substitute ANY meat or just make these plain cheese! Top with cheese. Roll up and place in pan, seam side down. Continue with rest of tortillas til you fill pan (you may have left over tortillas. You can do a second dish if you wish, but you may need more sauce).
4. Coat all of tortillas with leftover tomato/enchilada sauce.
5. DRAIN your Mexican tomatoes. CAUTION: the Dei fratelli tomatoes are LOADED with jalapenos! If you want your enchiladas SPICY SPICY, continue with them, If not, you can use their Italian tomatoes, or skip the tomatoes.
6. Top enchiladas with he drained tomatoes and olives.Then with cheese (as much as you like).
7. Bake for about 20 minutes. You really are reheating and melting cheese, so it may take more or less, depending on amount of cheese on top and meat within that you have!
Now don't those sound WAY better than just leftover turkey and potatoes again? Thought so!
ENJOY!!!!