wild turkey enchiladas

Well, if you don't have a wild turkey breast in your freezer, I suppose chicken will do.
I usually make this recipe using leftovers from a roasted chicken anyway.
We were lucky this year during turkey hunting season and put away almost a flock of wild turkeys.
So, for Christmas we all enjoyed roasted turkey breast and with the leftovers I made the enchiladas.


                                                                                Enchiladas

Meat of your choice, leftover meat works great, shredded chicken, turkey, sausage, ground meat, steak shredded
Homemade salsa, about 2 cups
Jalapenos chopped
1 onion chopped
1-2 cups cheese of your choice
Corn tortillas, 12-15, the soft ones found in the refrigerator section
1 cup cooked pinto beans or 1 can refried beans


Fry the corn tortillas one at a time in hot oil for a few seconds each side to increase flavor and soften
Set aside tortillas in your oven baking dish to cool. Gather all other ingredients.
Fill each tortilla with beans, meat and a little chopped onion and fold and place in the baking dish.
Cover all with salsa, shredded cheese, jalapenos and any leftover meat or onions.
Bake 350 for 40-50 minutes until bubbly and cheese begins to brown.
Serve with avocado slices, a side of rice and/or beans, salad, sangria or beer.

A good dish for a crowd