| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Shredded or chopped cooked turkey |
| 1 |
c |
Picante sauce; divided |
| 1 |
pk |
(3-oz) cream cheese; cubed |
| 1/2 |
c |
Sliced green onions |
| 3/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Oregano leaves; crushed |
| 1 1/2 |
c |
Shredded Monterey Jack or Colby cheese; divided |
| 8 |
|
Flour tortillas; 6-7 inches in diameter |
|
|
Shredded lettuce; radish slices; sliced ripe olives |
INSTRUCTIONS
Combine turkey, 1/4 cup picante sauce, cream cheese, green onions, cumin
and oregano in skillet. Place over low heat until cheese is melted,
stirring occasionally. Stir in 1/2 cup of the shredded cheese.
Spoon a scant 1/3 cup turkey mixture down center of each tortilla. Roll
tortilla up and place seam side down in lightly greased 12x7-inch baking
dish.
Spoon remaining picante sauce evenly over enchiladas. Cover with remaining
shredded cheese.
Bake at 350 degrees for 15 minutes or until heated through. Garnish with
lettuce, radish slices and olives and additional picante sauce as desired.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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