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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 387 Calories

Ingredients

• 1 cup shredded Monterey Jack cheese
• 4 ounces cream cheese, softened
• 1 (16 ounce) jar salsa
• ½ teaspoon ground cumin
• 8 (8 inch) flour tortillas
• 2 cups chopped cooked turkey
• 1 (16 ounce) can chili beans, undrained
• 1 (4 ounce) can chopped green chile peppers, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.

Step 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.

Step 4

In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.

Step 5

Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.