What to do with all those delicious turkey leftovers

In our house there is never a shortage of food for the thanksgiving table, or any holiday that we host for that matter.  Himself and I really enjoy cooking, so we are always sure to share that plentiful bounty with others.  That leaves us, however, with the question of what to do with the leftovers.  No one in our home is a big fan of just re-heating the same foods.  So I am always in search of creative recipes that can use up our left overs without making them seem like left overs at all.  This year I found the recipe below and I know it's going to be a hit with the family.

Sour Cream Turkey Enchiladas

Ingredients:

• 1 Tablespoon vegetable oil
• 1 clove garlic, minced (or you can use 1 tbsp already minced garlic from a jar)
• 1 jalapeno pepper seeded and minced
• 1 tablespoon all purpose flour
• 1 cup chicken stock
• 1 can diced tomatoes (28 ounce can), drained
• 1 cup sour cream (we prefer lowfat sour cream)
• 1/2 cup shredded cheddar cheese (we prefer sharp cheddar)
• 2 cups cubed or shredded cooked turkey
• 4 flour tortillas (8 inch) in size
• 1 can black olives sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.

Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.

While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.

Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.