Leftover Turkey Idea: Enchilada Casserole

Leftover turkey is fabulous to have in the fridge after Thanksgiving or Christmas.  It gives a great base for so many meals for the coming week - and not just turkey sandwiches! This Enchilada Casserole recipe is another great way to use leftover turkey.

Photo Credit

Ingredients:

2 1/2 cups tomato sauce
1 1/4 cups salsa
4 1/2 tsp chili powder
3 tsp ground cumin
1 1/4 tsp dried oregano
2 cups each chopped turkey and cooked brown rice
1 can (19 oz) rinsed and drained black beans
3/4 cup corn and diced red pepper
1/2 cup chopped green onions
2 Tbsp lime juice
2 Tbsp chopped cilantro (optional)
12 small corn tortillas
1 1/2 cups shredded sharp cheddar
1/2 cup low fat sour cream

Directions;

1.  Combine tomato sauce, salsa, 2 1/2 tsp of chili powder, 2 tsps cumin & oregano in a saucepan.  Bring to a boil.  Reduce heat and simmer with a cover for about 5 minutes.
2. Combine turkey, rice, beans, corn, peppers, green onion, lime juice, clilantro (if using), remaining chili powder and cumin in a bowl and mix well.
3.  Spray a 9 X 13 inch baking dish.
4.  Spread 1 cup red sauce over the bottom of the dish.  Arrange 6 tortillas on top, overlapping as necessary.  Spoon another cup of sauce and spread evenly.  Top with 1/2 of the turkey mixture & half of the cheese.  Put the remaining tortillas over top.
5.  Top with another cup of sauce, followed by remaining turkey and bean mixture and then remaining cheese.  Spoon any remaining sauce over top.
6. Cover with foil (you can spray the top of the foil so the cheese won't stick) and bake at 350F for 35-40 minutes.  Let stand 5 minutes before serving.  Serve with a dollop of sour cream on top of each serving.

Makes 8 servings.  This recipe tastes great using left over chicken as well.

Lettuce Wraps Recipe

Thanks to Amanda, one of our momstown Oakville members, for sharing this yummy recipe!  This is a great appetizer or also a light summer meal when paired with another yummy side dish.

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Ingredients required:

16 Boston or Bibb lettuce leaves (you can also use a regular head of lettuce, rinsed - use the large leaves)
1 pound ground chicken breast
1 large onion -- chopped
2 Tbsp minced garlic
1 Tbsp reduced-sodium soy sauce
1/2 cup hoisin sauce
2 tsp minced fresh ginger
1 Tbsp rice wine vinegar or red wine vinegar
1/8 tsp cayenne pepper or 1/2 tsp dried red chili flakes (optional)
1 can (8 ounce size) sliced water chestnuts -- drained and finely chopped
1 bunch green onions, slice thinly
2 tsp sesame oil

How To Make:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and spices. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to soften, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center and eat like a taco!