Leftover Turkey (or chicken) Creamy Enchiladas

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 10 minutes Cook Time: 20 Minutes Serves 5

1 tablespoon olive oil

1/2 medium onion, diced

2 garlic cloves, minced

2 cups shredded, cooked turkey (or chicken)

1 (4 ounce) can diced green chilies

4 ounces cream cheese, softened

1 cup salsa verde/tomatillo salsa

1 cup sour cream

1 teaspoon tabasco

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

10 flour tortillas

1 cup shredded colby jack cheese

Preheat oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray.

Heat the oil in a large skillet over medium high heat. Add the onion and garlic and cook until tender. Add the turkey, diced green chilies, cream cheese, 1/2 cup salsa verde, 1/2 cup sour cream, tabasco, and seasonings. Heat through.

Fill tortillas with turkey mixture. Roll up tightly and place tortilla seem side down in prepared baking pan.

Combine remaining 1/2 cup of sour cream and 1/2 cup of salsa verde. Pour over enchiladas and top with shredded cheese. Bake for 15 minutes until cheese is melted.