Left Over Turkey Enchiladas

God has so designed that children, in their formative years, naturally look to their [parents] in order to emulate them… "Mold me – impart to me what's most precious to your hearts." But so often a child sees behind all of the religious garb of his parents and finds what is really precious to them! He sees patterns of heart which lure them toward a pursuit of wealth, leisure, athletics, entertainment, television, shopping or religious busyness. A child can easily see when these things are more exciting to his parents than devotion to Jesus Christ! When this proves to be the case, a child will embrace those same affections – to the detriment of his own soul!

Jerry Marcellino

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Mexican, Vegetables	10	Servings

INGREDIENTS

1/4	c	Olive oil
1/2	c	Onions, chopped
1/2	c	Bell peppers
1/4	c	Olive oil
2	c	Turkey, cooked/chopped
2	c	Corn, frozen
1		Enchilada sauce, 15 oz
		Undrained
3	t	Chili powder
1	t	Salt
1/2	c	Regular cheddar cheese
		Shredded
1/2	c	Fat-free cheddar cheese
10		Tortillas
		minutes.

INSTRUCTIONS

Preheat oven at 350.  In a large saucepan, cook onions and bell
peppers in oil until tender.  Stir in turkey, corn, enchilada sauce,
chili powder, and salt until cooked through.  Spread about 1/4  filling
and fat-free cheese on each tortilla, roll up and place seam  side down
on a baking sheet lined with foil.  Sprinkle with remaining  cheese.
Bake for  Recipe By     : Anita A. Matejka  From  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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