Today's The Kids Cook Monday wasn't actually cooked this Monday, since it's from my freezer stash of meals. It was, however, constructed with the help of the kids, then frozen for later usage, since we all enjoy enchiladas.
Sorry for the picture, it fell off the spatula when I served it!
I used leftover turkey for this, cut up, then in my mini-crockpot with some water till it shredded easily. Just drain the excess water.
For the sauce, combine 1 can cream of chicken soup, 1 1/4 cup of sour cream, and 1/2 tsp of chili powder in a skillet and heat through. Add the chicken, plus 1 packet of taco seasoning, 1/2 teaspoons of garlic and onion powders, mix well.
Spread a bit of the sauce mixture at the bottom of a baking dish, then a layer of tortillas (in theory, you could roll enchiladas, but I find it a pain, I layer mine like a lasagna). Add a layer of the turkey mixture, a sprinkle of cheese, a layer of tortillas, then repeat. After the last layer of tortillas, pour a can of green enchilada sauce over top and another sprinkle of cheese.
You can, if you wish, add sliced black olives, jalapeños and/or green onions to the mixture or as toppings, whatever you prefer.
Bake at 375 for about 25 minutes, keep covered with foil until the last 5 minutes or so to prevent the cheese from burning.
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