En-chee-la-das!

It pains me to admit that I gained inspiration from Nashville's daily rag of a newspaper; but, tonight, I used a recipe published in Tuesday's Tennessean to dispatch with most of my left-over Christmas turkey meat.

I'm not too damn pained 'cause, well, I did not follow the Tennessean's turkey-enchiladas recipe to a T: I placed big helpings of rice and jalapenos in each and every en-chee-la-da wrap; and I doubled-up on the amount of cheese poured over the whole she-bang.

Check it out:


Don't that look good?!