Enchiladas with Turkey or Chicken

Ever wonder what to do with all of that leftover turkey from the holidays or the rotisserie chicken you didn't quite manage to finish?  I have to admit, the leftovers are my favorite part of either of these scenarios.  When I see a bag of leftover poultry I immediately start dreaming of pot pies, soups, and enchiladas. Mmmmmm. 

The following recipe is another family favorite served the day after Christmas.  Right when you need a change of flavor.  I have adapted it from my mothers to make it dairy free (although I add cheese to my husband's half). 

Turkey/Chicken Enchiladas

Ingredients

• leftover poultry shredded (as much as you have, a couple of cups usually works well)
• corn tortillas
• PAM
• green enchilada sauce (ok, you can use red if you must, but really the green is so much more delicious!)
• 1 can diced green chiles
• 1 can El Pato Jalapeno Sauce (If you can't find it substitute 1/4 cup of your favorite salsa or some of the enchilada sauce)
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• (or instead of the above ingredients 1 bag of taco seasoning)
• 1 1/2 cups chicken broth
• 2 Tbsp butter or drippings from your chicken or turkey (I often use a mix of the two)
• 2-3 Tbsp corn starch
• 1 can black or kidney beans (optional)
• grated cheese (optional)

1. Preheat oven to 375.
2. Melt your butter or drippings over medium high heat and add 1 cup chicken broth.  Heat to boiling. 
3. In a separate container beat corn starch into remaining 1/2 cup of broth.
4.  Add spices to boiling broth.  Then slowly stir is broth/corn starch mixture to thicken, stirring constantly.  When sauce thickens add El Pato sauce, diced green chiles, and meat. Also add beans if desired (I often do this if I do not have much meat). Set aside.
5. In a large casserole dish pour a thin layer of enchilada sauce to coat the bottom.  Then heat corn tortillas on a frying pan using the PAM, adding them in a layer to coat the bottom. NOTE: You may roll each enchilada individually, but save yourself the hassle and just make it like a lasagna in layers!
6. Spread 1/2 meat mixture over tortillas.  Heat and add another layer of tortillas, meat mixture, and a final layer of tortillas.  
7. Pour enchilada sauce to coat the top.  Add cheese if desired.
8. Bake for 30 minutes or until cheese looks bubbily and the tortilla pieces of the sides are crisp.  
9. Let cool slightly, slice, and ENJOY!