Mexican Turkey Soup

Another great use for those Turkey leftovers, or sub chicken if you'd rather.

2 cups cooked Turkey (or chicken) shredded, or cubed
3 medium Tomatoes, chopped
1 medium Onion, chopped
1 can Corn, undrained
1 can Enchilada Sauce (Red or Green)
1 cup Rice, uncooked
1 Tbs Chili Powerder
Powdered Garlic & Onion - to tastes
Salt & Pepper - to tastes

Bring 6 cups water to a boil. Stir in turkey, tomatoes, onion, rice and seasonings. Boil for about 10 minutes, then stir in corn & enchilada sauce. Turn down to simmer & cook another 5 or so minutes.

Top with sliced avocados, shredded cheese, & sour cream. Serve with tortilla chips if desired.

Turkey Enchiladas

Another great left over idea.

3 cups Turkey, shredded (mix the white & dark if possible)
2 cups Shredded cheese (I use Colby-Monterrey Jack but the possibilities are endless)
1 medium Onion, finely chopped
1/2 cup Rice
1 can Ro-Tel Tomatoes (undrained)
1 small can Diced Jalapenos
1/2 cup Water or Broth
18-20 Corn Tortillas

Pre-heat oven to 350F. Mix turkey, onion, rice, Ro-Tel, Jalapenos, water, & 1 cup cheese in a bowl. Heat tortillas in a dry skillet, or in microwave for about 30 seconds - just enough to be flexible but not dried out. Spoon 1-2 Tbs turkey mix onto center of tortilla, roll edges, & place seam down in a baking dish. Repeat with remaining tortillas. Spoon remaining mixture over enchiladas, top with cheese. Bake for 20-30 minutes, until cheese is melted & a little bubbly (cover with foil to prevent over browning if you'd like). Serve immediately.

Flour Tortillas

2 cups All-purpose Flour
3 tablespoons Vegetable Oil or Shortening
1/2 teaspoon Salt
2/3 cup Warm Water (100-110F)

Place flour and salt in mixer, combine. With mixer on lowest setting, gently add oil. Mix 30 seconds. Slowly add water, scraping sides of bowl if needed. Mix until dough ball forms. If dough is still too stiff or dry add more water, 1Tbls at a time. If too sticky, add flour 1Tbs at a time. Mix just until combined. Cover dough, let rest 30 minutes.

Pre-heat pan/tortilla flat/tortilla press (I have one, though I suggest doing it by hand 2-4 times before buying a kitchen gadget you might not get any use out of otherwise). Place one small ball (approximately the size of a quarter) in bottom center, towards rear of tortilla press. If using a pan, roll circle out on lightly floured wooden board until you can see the wood-grain through the dough. I know it will take a while, but the dough will puff when cooked, so you want them as thin as possible without ripping.

Cook about 1 minute per side, until bubbles form and a few golden brown spots appear on cooked side. Turn and repeat. Keep tortillas warm by covering with a clean cloth. You can cool completely, bag and refrigerate up to 3 days, or freeze for up to 1 month. Makes 10-12 tortillas.

Guacamole

2 Avocados, mashed
1 cup Chunky Salsa
1 tsp. Lemon Juice
Sea Salt

Add all ingredients to a bowl. Use the salt to taste and to prevent browning. Serve with tacos, chili, or as a dip.

This is a quick cheater way to do it. This is not the best you'll ever eat but will do in a pinch, and is far superior to those horrible frozen varieties that abuse themselves of people's palates.

Piña Colada Dip

Roughly pronounced "Peen-yah Coh-lah-dah" for all my non Spanish or Tex-Mex speaking readers. This is non-alcoholic I promise. I can also pretty much guarantee that you won't have to force anyone to eat it, and that you won't have any dip left over.

8oz crushed Pineapple, undrained
3/4 ox pkg Instant Coconut Cream Pudding
3/4 cup Milk
1/2 cup Sour Cream

Beat all ingredients together. Let sit overnight in refrigerator. Serve with sliced fruit (or veggies).