Turkey leftover??

Tonight I made Turkey enchiladas and they were awesome! So, if you have any turkey leftover from Thanksgiving this is the recipe for you!!

I used this recipe for the enchilada sauce: Ten Minute Enchilada Sauce

**the only thing I changed was the amount of chili powder...because my family doesn't like spicy stuff I cut the amount in half. And, I didn't have their brand of chili powder but it worked out just fine.

So, here's the recipe....soooo simple but sooo divine!!
*Ten minute enchilada sauce
*8 corn tortillas
*turkey meat, chopped, about 2 cups
*shredded cheddar cheese

After I chopped my turkey meat I put it in a bowl and added a little bit of the enchilada sauce to make it a little moist. Next, I heated my corn tortillas in the microwave for about 30 seconds in some wet paper towels. So, I filled a tortilla with a spoonful of the turkey and topped with a little cheese then placed it seam side down in a glass dish. Continue until all the meat is gone then pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Heat in a 350 degree oven for about 20-25 minutes. And chow down!! Promise you won't be disappointed!

** I'd like to know if you have any good recipes for leftover Thanksgiving turkey as well!!

Weight Watcher Wednesday Results

Sorry it has taken me so long to post this but it just wasn't that great of a recipe. I ended up making the Penne with Mushrooms, Italian Sausage, and Broccoli. It needed a bit more flavor, maybe more sausage since it only called for 1/4 lb (not very much!!!). My son said "Mom, where is all the sausage?". He didn't like it so much either. My dad said it was just "Okay". I don't think I'll be making this one again. If anyone tries it let me know what you think and if you did anything different.

1/4 pound Italian style turkey sausage, casings removed
1 (10 oz.) package white mushrooms, cleaned and sliced
1 garlic clove, minced
4 cups cooked broccoli florets
4 cups cooked, drained penne (10 oz. dried)
3/4 cup reduced-sodium chicken broth
1 tbsp fresh lemon juice
Crushed red pepper (optional)
1/4 cup grated Parmesan cheese

1. Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel-lined heatproof plate. Pour off and discard any fat in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 minutes.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook until heated through. Serve sprinkled with cheese.

Per serving (2 cups): 412 Cal, 7 g Fat, 65 g Carb, 6 g Fib, 23 g Prot POINTS: 8