I realize the last thing you may want to do is cook today, but you must put those luscious turkey leftovers to good use! Try a little Mexican! These cheesy, slightly spicy enchiladas will not only use up the extras, but reheat well the next day as well.

Ingredients:

3 cups cubed cooked turkey

1 cup chicken broth

1 cup cooked long grain rice

2 plum tomatoes, chopped

1 medium onion, chopped

1/2 cup canned chopped green chiles

1/2 cup sour cream

1/4 cup sliced black olives

1/4 cup minced fresh cilantro

1 teaspoon ground cumin

12 corn tortillas

1/2 cup Panela cheese

1 can (28 ounces) green enchilada sauce, divided

1 1/2cups shredded Queso Blanco or Mexican blend cheese, divided

1/2 cup sour cream

1/4 cup sliced scallions or cilantro

 

Directions:

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon Panela cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.

Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes. Let cool for 10 minutes to allow cheeses to set. Plate, top with a dollop of sour green and a few sliced green scallions or cilantro. Serve with sliced avocados and tomatoes or guacamole.