Friday, Dec 3rd, 2010

Breakfast: Cinnamon twists
Lunch: leftovers
Dinner: Green Chile-Turkey Enchiladas and brown rice
Eva's Snack: Strawberry go-gurt, steamed crisp broccoli, chocolate sandwhich cookies

I didn't make the cinnamon twists. The recipe was from a cookbook, but I couldn't find the book! So I pulled out some apple pancakes from the freezer and Voila! breakfast was served.
Dinner was soooo yummy! I'm saving this one for Thanksgiving leftovers any time!! Miss Picky was the only one who wouldn't eat it, so I heated up a frozen bean burrito for her.

Green Chile-Turkey Enchiladas
Turn leftover turkey into a Mexican f iesta! These enchiladas can be assembled in 15 minutes before baking.
Prep Time: 15 Min Total Time: 55 Min Makes: 8

1 cup sour cream ranch dip
2 tablespoons all-purpose f lour
2 cups diced cooked turkey
2 cups f inely shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1 can (10 oz) Old El Paso® mild enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 inch)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip
and f lour. Stir in turkey, 1 cup of the cheese and the chiles.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons
enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and
place seam side down in baking dish. Top with remaining enchilada sauce.
Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes
longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

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