Four Seasons Enchiladas
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
- ½ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
- 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.
- In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.