Leftover Turkey Recipes: South of the Border Turkey Corn Tortillas | Thanksgiving Turkey Recipes
October 1st, 2009 | 
Author: | Leftover Turkey Recipes: South of the Border Turkey Corn Tortillas |
Recipe type: Main
Author:
Prep time: 10 mins
Cook time: 7 hours 30 mins
Total time: 7 hours 40 mins
Serves: 8
If you like creative dishes that are also good for you, you’ll love this recipe. Use your leftover turkey breasts from Thanksgiving.
Ingredients
- 3 T canola oil
- 4 lg. leftover turkey breast
- 1 (19 oz) can of enchilada sauce
- 2 (11 oz) cans cream of mushroom soup
- 1 (4.25 oz) can black olives, sliced
- 2 dozen corn tortillas
- 1 lg. onion, chopped
- 1 (8 oz) pkg. taco style low fat cheese
Instructions
- Place a large skillet over medium heat and add the oil.
- Once the oil is heated add the turkey.
- Cook about 5 minutes per side.
- Remove and allow to cool.
- Once the turkey has cooled it can be shredded.
- Cut the tortillas into 8 wedges per tortilla.
- In a large mixing bowl combine the soup, olives and onions.
- Begin layering in the crock pot with the enchilada sauce on the bottom.
- Then add the tortillas, soup, turkey and the cheese in that order.
- Continue layering in that order to the top being sure to end with the cheese.
- Cover and cook on low temperature 7 hours.
Notes
Tip: This is best served in a bowl and topped with sour cream or guacamole.
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Posted in Leftover turkey recipes, Thanksgiving dinner recipes, Thanksgiving turkey recipes | 
Tags: Black Olives, Canola Oil, Cook Time, Corn Recipes, Craziness, Cream Of Mushroom, Cream Of Mushroom Soup, Creative Dishes, Crock Pot, Dinner Tonight, Dozen Corn Tortillas, Easy Recipe, Family Feast, Google, Guacamole, Head Chef, Hubbub, Leftover turkey recipes, Low Fat Cheese, Low Temperature, Medium Heat, Recipe Type, Recipes Leftover Turkey, Sour Cream, thanksgiving recipes, Thanksgiving turkey recipes, Turkey Breast, Turkey Breasts, Turkey Corn