Turkey Enchiladas

16 tortillas
16 ozs. Leftover shredded turkey (or chicken)
8 oz. cheddar cheese (or Mont Jack, Farmers or Mozz.)
4 C. sauce
2 ½ oz. cheese for garnish
3 ½ ozs. Green chilies (1 can) - I use 3 scoops of diced jalapenos instead…
Cilantro to taste, as much as you like!

Sauce:

1 can cream chicken soup
1 can water
Chili powder to taste
Oregano
Garlic powder
Onion powder
Seasoned salt

I add the jalapenos to the sauce. Then, sprinkle seasonings on top.

Warm sauce in pan large enough to dip tortillas.
Soften tortillas in sauce.
Remove tortilla to 9x13 pan (sprayed w/Pam).
Fill each tortilla w/1 oz. chicken, ½ oz. cheese and chopped cilantro as desired.
Roll.

Repeat the above (I fill and roll each one in the 9x13.) until all the turkey is used.  Pour any leftover sauce over top. Add a small amount of water to thin the sauce if necessary.

Garnish with any leftover chilies or jalapenos and sliced olives.

Bake 350 for 20 minutes covered. Cover with cheese and bake another 10 minutes until cheese is melty gooey.

Serve with Pace Picante Sauce (or your favorite salsa).
I always serve with Mexican Corn on the side.
Optional: Serve with sour cream or Greek yogurt.

Warning! Extremely wonderful, yummy and filling.

Moo Shu Turkey

This recipe is so amazing. We had it last night and loved it! I had torn it out of a Good Housekeeping Magazine in 2007. But this is definitely a favorite. Quick and easy too.

Prep 10 minutes
Cook 15 minutes
Makes 4 generous main-dish servings

1 Tbsp. plus 1 tsp. olive oil
1 10 oz. pkg of sliced mushrooms
4 green onions, sliced, green and white portions separated
1 tsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper
1 clove garlic, crushed with press
1 16 oz. bag shredded cabbage mix for coleslaw
1/3 c. water
2 c. shredded leftover cooked turkey (10 oz.)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. hoisin sauce plus additional for serving
8 flour tortillas (8 in each), warmed

1. In 12 inch skillet, heat 1 tablespoon oil on med-high until hot. Add mushrooms and cook 6-7 minutes or until tender and lightly browned. Transfer mushrooms to plate; set aside.

2. In same skillet, heat remaining 1 tsp. oil on med-high. Stir in white portion of onions, ginger, crushed red pepper, and garlic. Add coleslaw mix and cook 2 minutes or until cabbage begins to soften, stirring constantly. Add water and cook 1-2 minutes or until water evaporates and cabbage is tender-crisp, stirring frequently. Stir in turkey, soy sauce, 3 tablespoons hoisin sauce.

3. We spread additional hoisin sauce on each tortilla, then scooped the Moo Shu Turkey, topped with the chopped green onions, rolled and thoroughly enjoyed.

Editor's note: The cuisine outshines the photography!