Transform leftover turkey into a hearty Mexican-inspired dish, and serve it with a flavorful fruit chutney.
Tex-Mex Turkey Enchiladas
2 cups shredded, cooked turkey
1 cup salsa
3 ounces cream cheese, cubed
¾ cup onion, diced
1 cup green and red pepper, diced
½ cup green chilies, diced
1 teaspoon ground cumin
½ teaspoon oregano
½ teaspoon chili powder
1 teaspoon garlic powder
2 cups shredded Mexican-mix cheese
8 flour tortillas
Combine turkey, ¼ cup salsa, cream cheese, onion, peppers, green chilies and spices in a skillet. Place on low heat, stirring occasionally, until cream cheese is melted. Add ½ cup of shredded cheese.
Spoon turkey mixture down center of each tortilla. Roll tortilla and place, seam side down, in a lightly greased baking dish. Top enchiladas with remaining salsa and shredded cheese.
Cover and bake at 350 degrees for 20 minutes or until heated. Garnish with lettuce, tomato and olives.
Cranberry Chutney
Recipe by Jacquelyn Deming, Fredericksburg, Texas
2 cups cranberries
1 cup sugar
1 cup hot water
1 3-ounce package lemon-flavored gelatin
1 orange
¼ cup pecans, chopped
1 cup Tokay grapes, halved
1 cup pineapple, crushed and drained
½ cup celery, diced
Place cranberries and whole orange, including peel, through the food processor until it’s finely chopped. Add sugar and let stand 30 minutes. Add 1 cup hot water to gelatin and stir until dissolved. When gelatin begins to congeal, add cranberries, pecans, fruit and celery. Place in a mold and refrigerate overnight.
