Recipe of the Month; Turkey Enchiladas

Yipes, it's the 4th of the month and I've started off the new year by forgetting to post a new recipe today! Sorry to be so late.

I want to share the recipe for turkey enchiladas that I made for my lake house in Mineola, TX, full of family on December 28th. We had a wonderful dinner of the enchiladas, a packaged rice mix (Taco Rice - I don't know what major brand it was,) chips, salsa and queso. Around my $150 antique (read: desperately needs refinishing) dining room table from Craigslist were my husband and me, my stepdaughter and her partner, our daughter, son-in-law, and their two daughters. Full house!

Pull about 2 cups or slightly more turkey from the remains of your holiday dinner. Cut into bite size pieces if the chunks are large. I used all turkey breast meat but you could use whatever you have, or get a roasted chicken in the market and use that.

Mix one can of cream of chicken soup, one cup of sour cream (I used reduced fat,) one cup of salsa, and about one tablespoon of chili powder together. Mix in the chunks of turkey (or chicken) and stir just until all is blended. Use 12 flour tortillas, as fresh as possible. Place about two heaping tablespoons of the mixture down the center of the tortilla, then roll it up and place it seam-side down in a pan at least 13 x 9. Don't put the mixture all the way to the edge or it will fall out of the tortilla. Repeat until you have an absolutely full pan. Bake at 400 degrees until heated and slightly brown, which takes about 15 to 20 minutes depending on your oven.

Serve with extra salsa and sour cream, diced tomatoes and shredded lettuce, and other favorites such as jalapenos or guacamole if you like. Some people liked the enchiladas just as they were from the oven, though.

These were absolutely great and everyone loved them, even my one and half year old granddaughter. She also loved the rice. I wish I'd taken a photo of her signing for "more." Enjoy, and have a great January.