Mexican Leftover Turkey-n-Hominy Taco Soup

This snappy "Mexican Leftover Turkey-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

Ingredients

2 lb shredded Leftover Turkey or ground chicken
1 (32 oz.) Pacific Organic Chicken or Turkey Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips

2 Tablespoons olive oil

1 medium onion; diced

Directions


Place the shredded Leftover Turkey into the crock pot.

In a small skillet on medium heat add oil and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.

Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.

To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).

Turkey and Sausage Jambalaya

Spicy Leftover Turkey and Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

3 cups skinless, boneless leftover turkey, chuncked

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet lightly brown leftover turkey using the oil set aside from the sausage.

Remove leftover turkey and set aside.

Using the same skillet saute onion, green pepper and garlic until tender.

Add sausage, leftover turkey, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice.

Add shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

Turkey Enchiladas

I love this delicious "Turkey Enchiladas" recipe! Its a great way to use leftover turkey. No matter how many I make there is never any leftovers.

Ingredients:

 2 lbs. turkey, cooked and shredded

10 flour tortillas

1/2 cup enchilada sauce

2 cups sour cream

1 large jar Picante Sauce

3 cups Monterey Jack cheese

1 cup cheddar cheese

1 cup cream cheese

garlic powder

Directions:

Slice turkey and brown in a large skillet.

Let cool and shred by pulling it apart. 

Put shredded turkey back into the skillet, add picante sauce simmer chicken five to eight minutes.

Add one cup sour cream, cream cheese, one cup Monterey Jack cheese and stir until cheese is melted and all the ingredients are blended.

Lightly spread butter on one side of the flour tortillas and sprinkle with garlic powder.

Then turn over the tortillas and stuff tortillas with turkey mixture by spooning the mixture onto one end of the tortilla and then rolling.

Lay open side face down in casserole dish. 

Cut slices in top of tortillas and evenly spread the sour cream on top of the tortillas.

Pour enchilada sauce slowly on top of the sour cream and gently spread evenly with the back of a spoon.

Then top with the remainder of the Monterey Jack cheese and cheddar.

Bake at 350 degrees F about 20-30 minutes until cheese is melted.

Garnish with Picante Sauce  or dices green onions and serve.