Festive Food Tuesday: Happy Leftovers!

Raise your hand if you have this in your fridge:



Do you also have tupperware full of unidentifiable goop that was either mashed potatoes, yams, or green bean casserole last Thursday, and lots and lots and lots of turkey?

Yeah, me too. I am not sure how many more Thanksgiving leftover dinners I can get away with, but I'm trying to! We've kind of maxxed out on turkey sandwiches, but there are some great leftover ideas here...

As for me, I'm thinking about making my mom's delicious chicken enchiladas, and swapping the chicken for the turkey. I love this recipe!
1 package flour tortillas (Trader Joe's brand, if you can)
1/2 large white onion, chopped
1 tablespoon olive oil
1/2 red pepper, chopped
1/2 can black olives, sliced
1 can mild green peppers
2 cups rotisserie chicken, shredded
2 1/2 cups white cheddar cheese
1 can (approximately 2-3 cups) red enchilada sauce (Trader Joe's, if you can; Rosarita brand is good too.)
2 tablespoons cilantro (optional)

Preheat oven to 350. Heat the olive oil in a large sautee pan. Cook onions and red pepper until softened, about five minutes. Add olives and green peppers until everything is heated through. In a large bowl, mix chicken and 2 cups of the cheese. Add onion mixture to the bowl. Turn off stove, but return the pan to the warm burner and empty the sauce into the pan. Dip tortillas in the warm sauce, transfer to a large casserole dish (glass is best) and put about 1/3 cup of filling on the tortilla, and roll it up (seam-side down)! This should make about 8 enchiladas. Drizzle the remainder of the sauce over enchiladas. Top the enchiladas with the rest of the cheese and cilantro. Bake, covered with foil, for 30 minutes, and remove the foil and bake for 5-10 more minutes. Yummy!