I’m sure today you’ve had your fill of turkey. If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!). But like me you more than likely have lots of leftover turkey. Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.
Don’t toss it! Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving. I make this yummy Turkey Enchilada Bake. It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday. In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!
This recipe uses my homemade Enchilada Sauce, so if you don’t already have some in the fridge you can make some now. It’s super easy to make and will take you less than half an hour. Believe me it’s worth it! Click here for my Enchilada Sauce recipe.
Turkey Enchilada Bake
Ingredients:
2 Cups shredded leftover Thanksgiving Turkey or freshly cooked turkey cut into strips
1 Tbs Olive Oil
1 Tbs Minced Garlic
1 Tbs Chili Powder
8 Flour or Low Carb Flour Tortillas (use low carb for keto friendly dish)
Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved. Well I need more than casseroles to use up all that seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
Chimichangas are my all time favorite Mexican dishes. I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream. I mean seriously what’s not to love? I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas. I’m so glad I did! Everyone loved them, including my 4 year old grandson who’s always a very picky eater!
These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!
I serve this with refried beans and Mexican rice for a filling meal. I try to make enough for leftovers because everyone loves them, but that’s not always easy. They’re eaten up in one meal! My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!
You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild. We love the hot!
Mexican cuisine is one of my family’s favorites. We love tacos, burritos, chimichangas, quesadillas, and specially flautas!
What you may ask are flautas. Well, they’re crispy filled tortillas garnished with shredded cheese, sour cream, guacamole, salsa, and any other favorite toppings.
Flautas, sometimes called taquitos, are very similar to chimichangas which are deep fried burritos. They can be filled with ground or shredded meat, cheese, beans, or a combination of any of these.
It’s served garnished with sour cream, salsa, cheese, and other toppings. My favorites are sour cream and extra hot salsa!
In Hawaii there aren’t very many great Mexican restaurants, and only one that I know of offer flautas. That’s why most of the time we end up making flautas and other Mexican favorites at home.
Flautas can be served as an appetizer or as a main course. When I serve them as a main course I add a side of rice and beans. However they’re served they are yummy!
If you haven’t guessed by now I love Mexican Food! I can eat it everyday! One of my favorite Mexican dishes are chicken tacos. I love them wrapped in fresh warm flour tortillas. The chicken filling is real easy to make, if you’re pinched for time you can even use taco seasoning packets to give it that Mexican flavor. But I like to make it from scratch and sometimes I experiment a bit with the ingredients. Recently I came up with these Margarita Chicken Tacos, they are delicious!
What makes these Margarita Chicken Tacos different is that the chicken is marinated in, you guessed it, tequila and lime juice; hence the name Margarita Chicken Tacos! They really are easy to make and are too yummy!
I marinate the chicken about an hour before I sauté it. I serve it fresh wrapped in warm flour tortillas and topped with chopped cilantro, cheese, sour cream, and salsa. It’s a complete meal in a tortilla.
Here’s the recipe. I hope you’ll love it as much as we do.
Ingredients:
8 Pieces Boneless Skinless Chicken Thighs – cut into cubes
We just discovered that my 13 year old grandson loves to cook! Not only does he loves to cook, he does it very well. He recently tried out his culinary skills by making us these very delicious Steak Flautas!
What are flautas? They’re also called taquitos, tacos dorados, or rolled tacos. Basically they are a small tortilla rolled up with a filling. Whatever you call them they are very tasty and are one of my favorite Mexican dishes.
Flautas can be filled with shredded chicken, ground or shredded beef, pulled pork, beans, or cheese. They can be served as appetizers or a main dish depending on the size.
Dion used ribeye to make these Steak Flautas. The filling is tender and tasty. Served with Spanish rice and refried beans thes Steak Flautas make a great meal!
The recipe for Steak Flautas is Dion’s own creation. He didn’t follow a recipe, he simply made it up as he went. And I have to say they turned out very well! He even garnished them with chopped cilantro because according to him presentation matters! I do believe we have a budding chef in the family!
I wrote down his recipe and decided to share it with you! It’s pretty easy to make but because it involves frying kids should be supervised if they’ll be making them. This recipe will make 12 Steak Flautas.
Ingredients:
1 Lb. Boneless Rib Eye Steak
12 Pcs. 6″ Flour Tortillas
1 Cup Sour Cream
1 Cup Shredded Monterey Jack Cheese
1 Small Bunch Fresh Cilantro – chopped
1 Lime
1 Tbls. Garlic Powder
Oil for frying
Directions:
Pan fry rib eye steak until it’s cooked but still pink in the middle – don’t over cook the steak
Shred or chop the cooked steak
Flash fry tortillas in a small amount of oil – fry both sides until they are slightly golden brown but the tortilla is still soft and pliable – about 30 seconds per side
Drain tortillas on paper towels and set aside
In a large bowl mix sour cream, cheese, garlic powder, and cilantro until well combined
Squeeze the juice of the lime into the mixture and mix well
Add shredded steak to the mixture and stir until well combined
Scoop 1/12 of steak mixture and drop in center of tortilla, spread a line of mixture across the tortilla
Roll tortilla around the filling and secure end with toothpick
Fill remaining tortillas
Heat about 1″ of oil in a frying pan
Fry tortillas until they are golden brown
Drain on paper towel
Place in serving dish
Garnish with extra chopped cilantro and shredded cheese if desired
Pan fry rib eye steak until it's cooked but still pink in the middle - don't over cook the steak
Shred or chop the cooked stea
Garnish with extra chopped cilantro and shredded cheese if desired
Flash fry tortillas in a small amount of oil - fry both sides until they are slightly golden brown but the tortilla is still soft and pliable - about 30 seconds per side
Drain tortillas on paper towels and set aside
In a large bowl mix sour cream, cheese, garlic powder, and cilantro until well combined
Squeeze the juice of the lime into the mixture and mix well
Add shredded steak to the mixture and stir until well combined
Scoop 1/12 of steak mixture and drop in center of tortilla, spread a line of mixture across the tortilla
Roll tortilla around the filling and secure end with toothpick
seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
We just discovered that my 13 year old grandson loves to cook! Not only does he loves to cook, he does it very well. He recently tried out his culinary skills by making us these very delicious Steak Flautas!
