Saturday, November 24, 2012

Live from the Oaks Plantation: Happy Thanksgiving!!

Hey Everyone! I have been so busy this week in preparation for Thanksgiving, have not had a chance to get a blog done, until now. I cannot believe that we are already on to Christmas. We had a huge Thanksgiving with lots of loved ones and lots of pies this year. Nothing like doing some cooking, in the kitchen in your p.j.'s and making pies. We ended up with homeade cheesecake, pecan pie, cherry pie, pumpkin pie and Alex's favorite Coconut pie and Nicholas loves Chocolate Meringue pie. It was crazy. We also ended up with plenty of leftovers, including lots of turkey.

Right about now, we are tired of turkey and leftovers, so I made this for dinner and wanted to share. It is a great way to use your leftover turkey and who isn't hungry for some good 'ol Tex Mex and coming from Texas, we are all about it. How about some delicious Sour Cream Chicken...I mean Turkey Enchiladas? My kids thought it was chicken...they never knew, as they were devouring them for dinner. Here's how to do it...

Homeade Sour Cream Chicken/Turkey Enchiladas

Chop up turkey or chicken meat- We made two pans of enchiladas, so used a little over 1 lb. of turkey meat.
1- Diced Onion
1 small can of chopped green chilies
1 clove of fresh garlic minced
2 tbsp. olive oil
Salt and Pepper to taste
1tsp. cumin

1 cup of sour cream
1 can of Cream of Mushroom soup
1 cup of Cream of Chicken Soup
1 small can of chopped Green Chilies
Salt and Pepper to taste
2 cups of Colby Jack Cheese shredded
Sliced Jalepenos (optional)
15 corn or flour tortillas

In a skillet, add your olive oil and saute your onion and garlic until soft. Add Turkey or Chicken and green chilies. Heat this until hot and add seasonings to taste. If it seems dry then you can add a bit of chicken broth or water until it is moist.

Set aside.

In a large bowl mix together Sour Cream, Soups, Green Chilies, and salt and pepper to taste.
Transfer to skillet and heat until warm, adding milk if needed to make it more juicy. You want to be able to pour it over enchiladas.

Use room temperature tortillas. You want them pliable, so you may need to heat them as  you go, in a small pan with some butter and oil.
Take a tortilla, and put a small amount of filling in one end, then roll it up and place in a 9x12 baking pan. Roll them tight and continue the process until all of the filling is gone. You may need more than one pan...but remember...these freeze well.
Once you are finished rolling, pour the sauce over the enchiladas and top with cheese. You can top with sliced jalepenos if you like it spicy. Bake in oven at 350 degrees until cheese is gold and bubbly.

On second thought, you may not need to freeze the second pan. Mine are already gone, as Victoria just came up with the last one.

Hope y'all enjoy!!! YUM!
xo Carolyn