Plan Overs For Cooked Turkey or Chicken!! Upcycled Recipes Three Ways!

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This is not the season where we are usually inundated with cooked turkey or chicken, but I always seem to have left overs when ever I roast a bird. These recipes can be used with either.

Image courtesy of www.allrecipes.com
Image courtesy of www.allrecipes.com

Turkey Enchiladas

10 corn tortillas

2 cups cooked turkey chopped

1/4 red onion chopped fine

1 red pepper chopped fine

1 can black beans drained and rinsed

1/2 cup shredded cheddar cheese

1/2 can black sliced olives

1/4 cup cream cheese

pinch of cayenne pepper

1 can red enchilada sauce

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients from turkey to cayenne pepper in a bowl.  Place 1/4 the enchilada sauce in the bottom of a baking dish.  Place the rest of the enchilada sauce in a flat bowl and dip tortillas in to moisten before stuffing with 1/10th of the mixture.  Roll up enchilada and place in the pan.  Continue until all tortillas and filling are used.  Cover enchiladas with remaining sauce and the remaining cheese.  Bake for 20 – 25 minutes until sauce and cheese is bubbling and cooked through.

Image courtesy of www.finecooking.com
Image courtesy of www.finecooking.com

Turkey Tortilla Soup

1 Tbsp olive oil

1 onion

1 1/2 Tbsp Chili Powder

1 small can of tomato paste

6 cups of chicken broth

2 cups shredded cooked turkey

1 can of black beans drained and rinsed

1 can corn drained and rinsed

1 cup chopped fresh tomatoes

salt to taste

Toppings:

3 corn tortillas cut into thin strips

2 avocados so chopped small pieces covered with juice of 1 lime

1/2 cup salsa

1/2 cup queso fresco or feta cheese

1/4 cup sour cream or plain yogurt

In a large Dutch oven, heat oil over medium heat and sauté onions until soft.  Add Chili powder and tomato paste and cook, allowing the paste to brown slightly, stirring constantly (this adds a certain smokiness to the soup).  Add broth, chicken or turkey, beans, corn and tomatoes.  Cook for 15 minutes over low heat.  Serve with toppings.

Image from www.tasteofhome.com
Image from www.tasteofhome.com

Turkey A La King

2 Tbsp butter

1 onion minced small

2 cups sliced mushrooms

2 celery stalks minced small

1 green pepper cut small

2 Tbsp corn starch

1 cup chicken stock

1 cup milk

1 cup frozen peas

salt and pepper to taste

2 cups chopped cooked turkey meat

2 cups cooked white or brown rice

In a large heavy sauce pan cook onion, mushrooms, green pepper and celery until soft.  Mix cornstarch with milk and add the milk mixture, stock, peas, salt, pepper and turkey meat to vegetables.  Cook until sauce thickens.  Serve with rice.

I hope you enjoy these turkey plan over recipes.  Give them a try and let me know what you think.  Cheers, Michele