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
- 4 ounces cream cheese , softened
- 0.5 teaspoons ground cumin
- 2 cups chopped cooked turkey
- 8 , 8 inch
- 1 , 16 ounce
- 1 , 16 ounce
- 1 cup shredded Monterey Jack cheese
Instructions
-
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.
Nutrition Facts
Per serving
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