Do you know what today is? It’s use it or lose it Turkey Tuesday! If you’re anything like me, I hate to be wasteful. Bring on the Turkey Cream Cheese Enchiladas! (Originally made for chicken, but we don’t have that on Thanksgiving, right? So, we need to improvise!). Simple, quick and a new leftover dish that your whole family will love! 👩🏻🍳
INGREDIENTS
2 cups of pre-cooked rotisserie chicken (or any leftover chicken, Turkey)
1 8 Oz package cream cheese, cubed
1⁄2 cup sour cream (fat free ok)
1 TBS finely chopped onion
1⁄2 teaspoon chili powder
1⁄2 teaspoon cumin
1 1⁄2 cups shredded cheddar cheese, shredded (Reduced fat doesn’t melt as but can be used if you don’t mind)
1 4 ounce can green chilies
8 -10 flour tortillas (corn tortillas also work well)
1 (20 ounce) can enchilada sauce (red or green)
Directions
Preheat oven to 350 degrees.
De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken.
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
Heat until the cheeses are completely melted.
Coat baking pan with cooking spray.
Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
Pour enchilada sauce over the rolled tortillas.
Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.