This is a repeat post from last year. It was so popular and delicious that I decided it needed an encore this year. The flavors are explosive!

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

1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes
2. Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon Panela cheese.
3. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
4. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
5. Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes.
6. Let cool for 10 minutes to allow cheeses to set.
7. Plate, top with a dollop of sour cream and a few sliced green scallions or cilantro.
8. Serve with sliced avocados and tomatoes or guacamole.