Thanksgiving isn’t thanksgiving without a revitalization of the leftovers. Try my Turkey Enchiladas for a new twist on leftover turkey or chicken… and to kick start your holiday season. First, debone and breakup the pieces of cooked, chilled poultry. Reserve. Lightly pan fry in oil white corn tortillas. This flavors and softens the tortillas. In a bowl, mix one 16 oz. jar of mild Salsa Verde with a little less than one 16 oz. tub of sour cream. Now, assemble the enchiladas. Roll the prepared turkey or chicken in the softened tortillas and line up the tortillas in a baking dish. Top the rolled enchiladas with the green salsa/sour cream mixture and top that with your favorite light-colored cheese. I prefer Swiss cheese. Bake at 350⁰F until thoroughly heated – what a treat with south of the border flavoring. Just in time to step-it-up and spice-it-up for the holidays! © Kelly McBride Loft