Spicy Shredded Turkey Two Ways – leftover style

For Christmas I made a 26 lb turkey for 2 adults and 3 little kids. Yeah — I HAVE A LOT OF Turkey left over and have been making sandwiches galore with the leftover meat and then decided I wanted to make burritos for dinner. AND my parents were here over the New Year and brought us several packages of Udi’s Gluten Free tortillas which I needed to use up. So burritos it was!

I took a gallon size ziploc filled with leftover turkey and dumped it into the crockpot with 2 cans of tomato sauce and 1 packet of Trader Joe’s Taco Seasoning and let it cook for 4 hours.

I opened the lid and the meat had a wonderful aroma and shredded as soon as I touched it with the fork!

Spicy Shredded Turkey burrito | Small Town Living in Nevada

Spicy Shredded Turkey Burrito | Small Town Living in NevadNext I warmed up the tortillas, spread a very generous amount of sour cream on each tortilla, topped with refried beans, shredded turkey, sliced avocado and rice. Rolled the tortillas and cut them in half.

I love making something creative for dinner from leftovers the night before. I had made homemade sushi and had a lot of rice leftover in the fridge and basically heated that up, too,  and added it to the burritos as well.

Regardless, I had A LOT of shredded turkey leftover and 2 more packages of tortillas left so a few nights later I made Enchiladas with Sour Cream Sauce with the shredded turkey and extra tortillas!

Spicy Shredded Turkey

Spicy Shredded Turkey | Small Town Living in Nevada

  • 2 cans of Tomato Sauce
  • 1 Packet of Trader Joe’s Taco Seasoning
  • 1 gallon ziploc bag full of leftover Turkey

Place all ingredients into a crockpot, cover and set on 4-hours.

Sour Cream Enchilada Sauce

Enchilada with Sour Cream Sauce | Small Town Living in Nevada

  • 2 tablespoons butter
  • 2 tablespoons gluten free flour or cornstarch
  • 1-1/2 cups shredded cheese
  • 1-1/2 cups turkey broth
  • 1 cup sour cream
  • salt and pepper to taste

Melt butter in a pan over medium heat

Stir flour into butter and whisk for 1 minute over heat.

Whisk in broth and cheese until it’s thick and bubbles up

Take off heat and add in sour cream (be careful it’s not too hot or the sour cream will curdle) and season with salt and pepper.

Pour mixture over enchiladas with extra cheese to top of enchiladas and enjoy!

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2 thoughts on “Spicy Shredded Turkey Two Ways – leftover style

  1. Pingback: Gluten Free Mild Enchilada Sauce | Small Town Living in Nevada

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