If your turkey turned out a little dry, simmer it in a chili-and-cumin spiked tomato sauce to moisten and give it a Mexican kick. Pile into a tortilla with your favorite toppings for a fast dinner.
1 onion, diced
1 tablespoon olive oil
1 (15-ounce) can diced tomatoes
1 teaspoon ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cups leftover turkey breast, shredded
4 soft flour tortillas
Chopped vegetables of your choice, optional
1 cup spicy black beans, optional
1. Preheat the oven to 350 degrees. In a medium Dutch oven, cook onion in oil over medium heat until soft, about 5 minutes. Add tomatoes, chile powder, cumin, and salt and simmer for 10 minutes, until the flavors have melded and tomatoes have reduced slightly. Stir in turkey and simmer until heated through, about 3 more minutes.
2. Wrap tortillas in foil and warm in oven for 10 minutes. Serve turkey in tortillas with your favorite toppings, such as veggies, black beans, guac, and salsa.