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.

Classic Potato Salad with Sweet Relish

America’s favorite side dish is this Classic Potato Salad with Sweet Relish. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

3 hard-boiled eggs, chopped

2 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

½ cup sweet relish

1 cup thinly diced celery

½ cup diced red pepper

½ cup diced scallions

2 tablespoons white wine vinegar

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, relish, peppers, vinegar, onion, salt, pepper and 

eggs.

Serve chilled or at room temperature.

Red Potato Salad with Crab

One of America’s favorite side dish is this Classic Red Potato Salad with Crab. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

3 hard-boiled eggs, chopped

1 cup crab meat

1 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

1/2 cup sweet relish

1 cup thinly diced celery

1/2 cup diced red pepper

1/2 cup diced scallions

1 tablespoons lemon juice

1 1/2 teaspoons Old Bay

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, crab, scallions, red peppers, lemon juice, Old bay, salt, pepper and eggs.

 Serve chilled or at room temperature.

Classic Potato Salad with Pickles

America’s favorite side dish is this Classic Potato Salad with Pickles. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

3 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1/4 diced dill pickles

1 cup thinly diced celery

1/2 cup diced red pepper

1/2 cup diced yellow onion

2 Tablespoons pickle juice

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, pickles, juice, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Red Potato Salad

America’s favorite side dish is this Classic Red Potato Salad. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart sauce-pot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Southwestern Potato Salad

Make this Southwestern potato salad recipe for your next backyard barbecue or party.

Ingredients

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.

Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well.

Season again with sea salt and pepper, to taste.