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Thanksgiving dinner 2007: Madeover leftovers

Emily Fengler's turkey enchiladas
Wednesday, November 21, 2007 | 8:30 p.m. CST; updated 1:33 a.m. CDT, Tuesday, July 22, 2008

The ingredients

10 6-inch flour tortillas

In case of fire, turkey or cranberry emergency

• Columbia’s Poison Control — 573-882-1000 • Police and fire emergencies — 9-1-1 • USDA Meat and Poultry hot line: 888-674-6854 • Butterball Turkey talk line — 800-BUTTERBALL • Betty Crocker hot line — 888-ASK-BETTY • Ocean Spray consumer help line — 800-662-3263 • Libby consumer hot line — 800-854-0374

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1 16–ounce can tomatoes, cut up

1 15–ounce can tomato sauce

1 cup finely chopped green pepper

½ cup sliced green onions

¼ cup chopped cilantro

1 teaspoon chili powder

½ teaspoon crushed red pepper

¼ teaspoon ground cumin

2 cups chopped cooked turkey

1 3–ounce package cream cheese, softened

1 cup shredded sharp cheddar cheese

The preparation

Grease a shallow baking dish. Heat oven to 350 F.

The sauce

In a saucepan, combine undrained tomatoes, tomato sauce, green pepper, onions, parsley, chili powder, red pepper and cumin. Bring to boiling. Reduce heat and simmer uncovered for 5 minutes.

The turkey filling

Combine ½ of the sauce, the turkey, the cream cheese, and ½ the shredded cheese.

Spoon approximately ¼ cup of the turkey mixture onto each tortilla, roll tortilla. Place rolled tortillas seam side down in prepared pan. Bake, covered, for 20 minutes.

Pour remaining tomato sauce over tortillas, sprinkle with remaining shredded cheese. Bake, uncovered, 8 to 10 minutes more until the sauce is hot. Serve immediately.

The quantity

Makes 5 servings.

Recipe shared by Emily Fengler, Missourian staff


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