Four Seasons Enchiladas
Description
Nice and spicy use for leftover turkey in a form that even the children will enjoy. Quick, too! Great topped with black olives, green onions, and tomatoes! Leftover ham would also be excellent in this dish.
Ingredients
•
1 (4 ounce) can chopped green chile peppers, drained
•
4 ounces cream cheese, softened
•
1/2 teaspoon ground cumin
•
2 cups chopped cooked turkey
•
8 (8 inch) flour tortillas
•
1 (16 ounce) jar salsa
•
1 (16 ounce) can chili beans, undrained
•
1 cup shredded Monterey Jack cheese
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
3
Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
4
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
5
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.