Tonight I turned our leftover turkey into some awesome enchiladas. Thanks to Kraft Recipe Makers Verde Chicken Enchiladas, these enchiladas were quick and easy to assemble. I deboned the remaining turkey, mixed in the included Ranchero Sauce, and rolled it all up into corn tortillas. Two pouches of a mild tomatilla sauce were included: one pouch in the baking dish before adding the rolled delights and the other for covering the top. After finishing them off with a little fiesta shredded cheese, I placed them in a 350° over for 20 minutes.
I’m so glad I picked up this boxed sauce the other day. Turkey leftovers weren’t in mind, but it worked out nicely. The sauce was flavorful without being spicy. We did add a squeeze of sour cream on top before digging in!