A Refreshing Flavor for Leftovers!

You don’t have to use leftover meat in this dish, but I did.  The key to getting my family to eat leftovers is to turn it into something completely different.  It saves money and gives me peace of mind.  I don’t have to hear my parents’ voices play in my head…you know, the line about the starving children in Africa.  Leftover meat or not, this is still a budget meal, made with items I consider staples.  See the recipe…

Souper Enchiladas

1 can cream of mushroom OR cream of chicken soup
2 c. sour cream
1 T. chili powder
1/4 tsp. garlic powder
1/2 tsp. paprika
1 tsp. salt
1 T. dried minced onion
1 tsp. minced garlic
1-1/4 c. shredded cheddar cheese
2-3 c. cut up, or shredded cooked meat (I used turkey)
3/4 c. shredded cheddar cheese
8 flour tortilla shells

Serving Suggestions
Top with or serve on the side: Lettuce, Salsa, Sour Cream, Shredded Cheese

In a bowl, combine soup, sour cream, spices, onion, and garlic. Transfer half of mixture into another bowl, stir in 1-1/4 c. shredded cheese and meat. Spread meat mixture onto each of the tortilla shells and roll up. Place seam side down in a greased 9X13 baking dish. Top with remaining bowl of soup mixture and sprinkle with 3/4 c. shredded cheese. Bake in 350° oven for 30 minutes, or until heated.  It doesn’t look the prettiest, so I top with lettuce and cheese on the serving plate.