Need something to do with those turkey leftovers? 
I love this time of year. All the super cheap turkeys around. I’ll cook one up just to shred it for meals like this!  Enchiladas, soups, casseroles, potpies…tons of things to do with shredded turkey! 
…and of course the bacon makes it better!!

Smokey Bacon Enchiladas Recipe Adapted from Meg’s Cooking Corner

1 large yellow onion, thinly sliced
4 cloves garlic; minced
5 cups cooked chicken breast; shredded
1 tsp chili powder
1 tsp ground cumin
3 oz. shredded cheddar cheese
salt and pepper to taste
15 – 100 calorie whole wheat flour tortillas

1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

5 oz. shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350,
In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside.
 In a pan sprayed with cooking spray, add onions and cook until onions are soft. Add garlic and cook for a couple more minutes. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the 9 x13 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Bake in 350 oven for 30 minutes or until hot and cheese is bubbly.

We put 10 enchiladas in a 9 x 13 pan and then 5 of them in an 8 x 8 pan and froze the small pan. 

Total calories = 4500
15 servings = 300 calories per enchilada

2 Bacon Enchiladas = 600 calorie dinner

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It’s getting cold here!!  So soups like this is necessary for survival! 
This was so quick and easy, I just know I’ll be making it again soon!
I cooked extra chicken so that we could eat this along with quesadillas, but none of us needed a quesadilla, this hit the spot just the way it was! 
The enchilada sauce and the pumpkin together are perfect!  Go make this.

Enchilada Soup with Pumpkin
Adapted from Hungry Girl

3 cups chicken broth
1 1/4 cup celery, diced
1/2 cup onion, diced
30 ounces green enchilada sauce
15 oounces pumpkin
10 ozunces cooked chicken breast
1 cup frozen corn

  • In a large pot, bring broth to a low boil on the stove. 
  • Add celery and onion and simmer for 5 minutes until slightly tender. 
  • Stir in enchilada sauce and pumpkin. 
  • Once soup returns to a low boil, add chicken and corn and mix well. 
  • Cook for an additional 3 – 5 minutes until soup is heated through. 
  • Add a dash or so of hot sauce to taste.

Total calories = 907 calories
8 servings = 113 calories per serving

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corn tortillas
black beans, drained well
KNORR creamy rice mix
4 ounce green chiles, drained well
2 cups rotisserie chicken pieces
15 ounce can HATCH green enchilada sauce
2 cups shredded cojack cheese
sour cream

  • Preheat oven to 350 degrees.
  • Spray a large baking dish.
  • Prepare KNORR rice mix as directed.
  • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
  • Spread sour cream on each tortilla.
  • Add a scoop of the chicken mixture.
  • Layer in baking dish seam side down.
  • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
  • Sprinkle cheese evenly over all enchiladas.
  • Bake 30 minutes.
  • Enjoy.
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Cheese!  Cheese! Cheese! 
I don’t often indulge in cheese. Even though I do so love it.  I usually feel that you need a LOT of cheese in order for it to really taste good.  I don’t usually indulge in that many calories, I usually choose to flavor my food in other ways.
However, one does have to have cheese sometimes, right?? 
I tasted this before adding the cheese and after and it was delicious with the cheese.  It still has a lot of flavor and the cheese brings it out even more! 
These were plenty flavorful on their own but I used some of my tomatillo green salsa to put on it.  This made it even better!  Seriously, this was a fantastic meal!  Loved the leftovers the next day too!
Cheesy Chimichangas
Adapted from Food Snob

1 pound ground turkey
1 onion, diced
3 cloves garlic, minced
11/2 tablespoon cumin
1 can green chiles, 4 oz.
2 teaspoons oregano
1 can Rotel tomatoes with green chiles
1 can tomato sauce, 15 oz. (I only used about 3/4 of it)
1 1/2 cups of cheddar cheese, 6 oz.
10 – 100 calorie whole wheat tortillas

  • Cook the ground turkey and the onions together.  
  • When the ground turkey is done, add spices, chiles and tomatoes.  Let simmer for 10 minutes or until thickened.  
  • Turn off heat and add cheese and stir until melted. 
  • Put 1/2 cup of turkey mixture onto tortilla and roll and place seam side down in a pan. 
  • Spray tops with cooking spray and bake in oven for about 25 minutes at 400 degrees. 

Total calories = 2569 calories
10 servings = 257 calories per chimichanga

2 Cheesy Chimichangas = 514 calorie dinner

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Oh, the many forms of an enchilada. This is a vegetarian version that is simply delicious. I love the contrast of the pineapple and green chilies and they totally work together!

I frequently make meals in larger batches and freeze them. Enchiladas freeze great. You can make this in a 9 x 13 pan or do what I do and make it in 2 – 8 x 8 pans. This would give you 6 big enchiladas per pan which is perfect for my family. If you do decide to make rice with your enchiladas, save the rest of the pineapple juice to add to the rice instead of some of the water. I personally would rather eat 2 of these bad boys rather than rice, but to each his own.

Pineapple Black Bean Enchiladas
Cooking spray1 large onion
1 red bell pepper
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 c. juice reserved
1 can (15 oz) Progresso black beans, drained and rinsed
1 can (4.5 oz) Old El Paso chopped green chilies
1 teaspoon salt
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese or Colby jack
1 can (10 oz.) Old El Paso mild enchilada sauce
12 whole wheat flour 8 in. – 100 calorie tortillas
  • Heat oven to 350.
  • Spray 9 x 13 in. pan with cooking spray or 2 – 8 x 8 pans.
  • Heat cooking spray and cook onion and pepper for about 4 – 5 minutes.
  • Stir in pineapple, beans, green chilies and salt.
  • Cook and stir until heated.
  • Remove from heat.
  • Stir in 1/4 cup cilantro and 1 cup cheese
  • Spoon and spread 3/4 tablespoon enchilada sauce onto each tortilla.
  • Spoon about 1/2 cup vegetable mixture over sauce on each.
  • Roll up tortillas, place in baking dish.
  • Mix 1/3 cup pineapple juice and remaining enchilada sauce.
  • Pour over top of enchiladas.
  • Sprinkle with 1 cup cheese.
  • Cover with foil, spray inside with cooking spray.
  • Bake 35 – 40 minutes, removing foil during last 5 – 10 minutes.

Total calories = 1625 calories
12 enchiladas = 236 calories per enchilada

2 Pineapple Black Bean Enchiladas = 472 calorie dinner

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Pizza Roll Up Burritos

So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
Pizza Roll Up Burritos

Adapted from Penny-Pinching Provisions

2 pounds ground turkey, 93%
1/2 large onion, chopped
1 red pepper, chopped
2 ounces pepperoni (about 50 slices), cut in half
1 (15 ounce) can pizza sauce
1 teaspoon dried oregano
10 slices mozzerella string cheese
10 – 100 calorie whole wheat tortillas

Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 

Total calories = 3743 calories
10 servings = 374 calories per burrito

1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

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Easy Chicken Enchilada adapted from Taste of Home
1 small onion, chopped
2 teaspoon oil
3 cups shredded cooked chicken breasts
1 can (14.5oz) no-salt-added diced tomatoes, drained
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking creme, divided
1/2 cup Mexican-style shredded four cheese
8 flour tortillas
  • Heat oven to 350 degrees. 
  • Cook and stir onions in hot oil in a large skillet on medium heat 4 to 5 minutes or until crisp-tender.  Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.  Place, seam-sides don, in 13×9 inch baking dish sprayed with cooking spray; top with remaining cooking creme.  Cover.
  • Bake 15 to 20 minutes or until heated through.
Here’s what you’ll need:
I put the chicken breasts into some water to cook. Just thought that I would show a picture of the Philadelphia Santa Fe creme cheese blend.  I think it is a fairly new product and it is yummy!
While the chicken is cooking, chop up an onion.
Saute the onion in some olive oil for about 5-6 minutes.

Shred the chicken.
Put the chicken in with the onions.
Add a can of drained diced tomatoes and 3/4 cup of the Santa Fe creme..
Add 1/2 cup of Mexican-style cheese and mix.
Put some of the chicken mixture in a tortilla and roll it up.
Put the tortillas in a greased 13×9 baking dish, seam side down.
Cover with more of the Santa Fe creme.
Add some more cheese.
Pop into the oven for about 20-25 minutes and here’s what you’ll end up with:
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I used to have a favorite lunch haunt called simply ‘Nachos’. It started as a hole in the wall, literally!, with ‘mama’ making her own tortillas and sauces. Mama couldn’t speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.
One of my very favorite meals that she made was her Chicken Flautas! Now that we’re here in the North Woods, where honestly they wouldn’t know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It’s actually easier and tastes perfect too.

1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
sea salt
1 bunch green onions, finely minced
1 package tortillas
sour cream
Fresh Guacamole
Garden Tomato Salsa
1 cup or so Safflower oil for frying

  • Remove chicken pieces from the bone and finely shred the meat.
  • Toss the chicken pieces with the green onions, lime juice and salt.
  • Warm tortillas so they are soft and pliable.
  • Distribute the chicken and cheese mixture evenly amongst the tortillas.
  • Sprinkle onions over top.
  • Sprinkle with sea salt and lime juice.
  • Roll each tortilla up jelly roll style.
  • This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
  • Fry each Flauta until golden. (Don’t crowd them in the pan)
  • Drain on a paper towel.
  • Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.
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Biscuit Tostadas
1 tube of biscuits
1 pound hamburger meat
1 jar salsa
Black olives

Directions: Open up each biscuit in half and spread them out on a baking dish. Cook as directed on the container. Meanwhile, brown hamburger (turkey, chicken) meat. Mix in ½ cup of salsa in with the meat or you could also use a taco seasoning packet. Spread meat mixture onto biscuits and top with your favorite taco toppings. Serve with salsa, sour cream, guacamole, etc.

Here’s what you’ll need:
Brown the ground beef.
Chop up 1/2 of an onion (this is plenty).
Chop up about 1/4 of a head of lettuce (this is plenty).
Dice up about 1/4 of a tomato (this was plenty).
Drain the ground beef.
Separate the biscuits.
Lay them out on a baking sheet and spread them out so there aren’t any holes.
Put them into a preheated oven (according to the package directions).
Once biscuits are finished, pull them out and then put all of the toppings on top of the biscuits.
Put back in the oven so the cheese can melt.

Here’s what you’ll end up with:
Serve with sour cream, salsa, and any other Mexican-style sides.
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  • Spray casserole dish with PURE
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chciken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350 degrees.
Fire Roasted Salsa Verde 
My Source for awesome homemade verde sauce =  Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com   His Source = Adapted from Steven Raichlen’s Planet Barbecue! 
1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste
  • Get your grill cooking at about 450f. 
  • Place the peppers and tomatillos on and sear them until all sides are blackened. 
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
  • Skin, seed, and dice the peppers. 
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
  • Quarter the grilled onions. 
  • Place them all in a food processor and pulse them until you get a salsa like texture. 
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
  • Season with salt and pepper to your taste.
Be sure and stop by my food blog, Always Eat On The Good China for other tasty recipes.
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