Green Chile Enchiladas With Leftover Turkey Food

LEFTOVER TURKEY - ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
• Add Tomatoes, seasonings, Stir to combine.
• Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
• Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
• In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
• Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
• Pour remaining Enchilada sauce over the top of the tortillas.
• Sprinkle cheese over the top.
• Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
• Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
• Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

CHILI STUFFED ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
• Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
• Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
• Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
• Warm queso slightly then drizzle lightly over tortillas.
• Finish by topping with shredded cheese.
• Bake at 350F for 30 minutes, until sauce is bubbly.
• Serve with a dollop of sour cream, if desired.