One Bird, Three Ways: Part 3

We're still working on that turkey we had for Sunday dinner!

As the week goes on, the recipes using our turkey get easier — in no small part because the meat from our turkey is already fully cooked, allowing us to make quick heat-up meals out of it for the rest of the week. For example, last night's easy supper:

Enchiladas! This is a totally easy way to use any leftover meat, because all you have to do is heat them through and melt the cheese on top. Just put about 1/4 cup of shredded turkey in the center of a large tortilla and roll it up, tucking the ends under as you put it in a baking dish. Line them up, pour some salsa over top, and top with shredded cheese. Heat in a 350-degree oven until the cheese melts. Garnish with sour cream and jalapeños (or not).

That's all there is to it. You can add rice and/or beans to your meat filling if you like (or if you need to stretch it a little further). This is also a great use for the turkey's dark meat if your family isn't into it — the salsa adds the most flavor in this dish anyway.

We like these in the winter as we run low on greens for tacos. We still have lots of salsa (both red and green) in deep freeze, so this gives us our Mexican fix in the dead of winter. And it's one more meal for four from the same bird we had for Sunday dinner — not bad!


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