Today I was feeling quite under the weather, so I stayed in bed all day. While there, it was staring at me - the "Bits Box". Those of you who have been reading here for any time at all know that I have this Obsessive-Compulsive issue with not leaving leftover yarn bits unworked. I also hate just sitting around not being busy - even if I am sick! This is what my modest Bits Box looked like after a day of being sick (note the needles flying every which direction!):

Now mind you, normally I am also equally as compulsive about keeping everything tidy, so you can tell that I ransacked this box!! However, it was both a productive and an unproductive day. I did not get the seaming done on the baby blankets that I intended to and desparately need to do to make the deadline, but here's what I DID get done!:

Cute, huh?? I tell ya, I really believe that my random, unplanned yarn meanderings are FAR more intriguing and exciting than the patterned stuff I attempt! Perhaps I should stick to not ever using a pattern. I think I would be much happier with both the process and the results if I did!
 

Here ya go Megan, and thank you for asking! Now keep in mind, this is not a "proper" recipe! I haven't used a written recipe for this in years. Just fiddle with it until it's right!

Left over turkey from your Thanksgiving bird - chopped or shredded into small bits
2 - 8oz containers sour cream
Chopped chilies - 2 of the small cans
2 cans of turkey or chicken broth
Chopped garlic
Chopped onion - 1 large one usually does it
1# shredded Monterey Jack cheese
Olive oil
Corn tortillas

Put a couple of tablespoons of chopped garlic, chilies and your chopped onion in a pan w/ some olive oil and cook until the onions are clear and soft.

Add your broth and a little flour for thickening and let it get warmed up real good, then start putting in the sour cream until you have a nice tasty sauce - keep tasting throughout until you get it just the way you like it! Some people like a milder or stronger sour cream taste!

After that mixture starts to bubble, add a couple of handfuls of the shredded cheese and keep simmering until the cheese is melted.

Now, add just enough of your sauce to the turkey so that it's slightly moist, but not drippy.

Cover the bottom of your casserole with enough of the sauce to keep the tortillas from sticking.

You can start filling your tortillas with the turkey mixture now. If it seems too dry, spoon a little of the sauce in there too, but not too much - you'll need to rest to top it! To soften your tortillas, you can fry them a couple seconds with a little of the oil if you like. Corn tortillas tend to split on you if they aren't warmed first.

After you have rolled your tortillas and filled your pan, top the dish with the rest of your sour cream sauce. Cover with foil and bake for about 1/2 hour at 425. Pull it out at that point and top w/ more jack cheese, then bake uncovered for another 15 minutes or so until the cheese is browned.

Voila! You have yummy turkey sour cream enchiladas! We like to enjoy ours topped w/ chopped tomato, sliced olives and more chilies.

Enjoy it Megan!!