I’ve discovered that leftover turkey combined with Mexican spices makes a great meal! I’ve used leftover turkey to make soft tacos, quesadillas and enchiladas.

I love this enchilada recipe because the combination of cumin, chili powder and cayenne pepper completely changes the flavor of the leftover turkey, and it’s easy to prepare.

SPICY TURKEY ENCHILADAS

3 cups cooked turkey, shredded

2 cups sour cream

3 cups shredded cheddar cheese, one cup reserved for topping

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1/4 to 1/2 teaspoon cayenne pepper

12 (10-inch) tortillas, corn or flour

Enchilada Sauce

2 cans (4 ounces each) chopped mild green chile peppers

1 clove garlic, minced

2 tablespoons olive oil

2 cups chopped onion

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon brown sugar

1 1/2 pounds stewed tomatoes

1/2 cup water

TO MAKE THE TURKEY ENCHILADAS

Using a large bowl, combine cooked turkey with sour cream, 2 cups cheese, salt, cumin, chili powder and cayenne pepper. Wrap tortillas in a clean dishcloth or food-safe paper towels and sprinkle both sides with a little water. Microwave for 10-15 seconds to warm and to soften.

Place a tortilla on a flat surface. Spoon 2 to 3 tablespoons of turkey mixture on the end of the tortilla closest to you. Lightly oil a shallow, 13 by 9-inch baking pan so that the enchiladas won’t stick. Roll up the tortilla. Arrange it, seam side down in the baking pan, placing each stuffed tortilla side by side until the pan is full.

Pour the enchilada sauce over the enchiladas and bake, uncovered at 350 F, for about 25 minutes, or until hot and bubbly. Sprinkle with the remaining cup of cheese. Bake another 5 minutes. Remove pan from the oven; let set for 5-10 minutes before serving. Serves 4 to 6.

TO PREPARE THE ENCHILADA SAUCE:

(Quick Tip: A good-quality, commercially made chili sauce mixed with a teaspoon each of cumin and chili powder and 1/2 teaspoon of brown sugar makes a canned enchilada sauce taste like homemade!)

Using a medium-sized pan, sauté chili peppers and onions in oil until onions are soft, about 3 to 5 minutes. Add the garlic, salt, cumin and chili powder, and sauté for another minute. Add the stewed tomatoes and brown sugar, and sauté for 3 to 4 minutes. Stir in the water. Turn heat to high and bring mixture to a rolling boil. Then turn the heat to low and simmer, uncovered, until thick, about 15 to 20 minutes.

Photo used by permission of the National Wild Turkey Federation/www.NWTF.org. “Wild Fare and Wise Words,” a cookbook published by the South Carolina Outdoor Press Association, is available on its Web site.

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Angela Shelf Medearis is an award-winning children’s author, culinary historian and author of five cookbooks. Her latest, “The New African-American Kitchen,” is in bookstores now. She’s known as The Kitchen Diva and is the executive producer and host of the “The Kitchen Diva!” -- a television cooking show. Visit her Web site at www.divapro.com.

(c) 2008 King Features Synd., Inc.