Turkey Enchiladas

Last weekend we had a guest, Jerry's niece, Julie, who had come out from Missouri to attend her father's memorial service. I decided to cook a turkey that had been frozen since November, unused for Thanksgiving because we were invited to our friends' home for Thanksgiving dinner.

So it was like Thanksgiving in February with the seasoned turkey roasting for four hours. I had stuffed it with an orange, a lemon and a lime (cut into quarters), slid pats of butter under the breast skin, rubbed olive oil on the outside and then sprinkled it with poultry seasoning, salt and pepper. Plus, I had the giblets simmering with an onion and celery stalks to make giblet gravy, so the wonderful, homey smells of Thanksgiving filled the house.

Needless to say, we had lots of turkey left over, so we have had many turkey sandwiches.

Since the cooked turkey was approaching the end of its refrigerator shelf life, I decided to make turkey enchiladas with whole wheat tortillas.
I was almost out of brown rice, only 1/4 cup left, so I supplemented it with buckwheat to make 1 cup. I cooked the rice/buckwheat mixture according to the brown rice directions, and it turned out great...tasted pretty much the same as cooked rice.

Turkey Enchiladas

4 cups cooked turkey
8 whole wheat tortillas
chunky green chile salsa
1 to 2 cups green enchilada sauce
2 cups cooked brown rice
8 ounces mozzerella cheese (or any white cheese), grated
1 16-ounce can black beans
4 to 8 ounces cheddar cheese, grated

In each tortilla, layer cheese, rice, turkey, black beans and 4 ounces chunky green chile salsa. Roll up the tortilla and place in greased 9"x13" glass baking dish. Repeat till dish is full. I used an additional 9" square baking dish because only 5 fit into the bigger dish. Spread green enchilada sauce evenly over the enchiladas and top with grated cheddar cheese. Bake at 375 degrees for 30 to 35 minutes until cheese is lightly browned.

Bon appetit!