Turkey Enchiladas

 Ingredients:

3 cups shredded cooked turkey

4 oz. canned green chilies

1/2 cup sour cream

1/2 teaspoon ground cumin

1 teaspoon ancho Chile powder (if you don't have any, it will still be good without it)

4 green onions, thinly sliced

1/4 cup chopped fresh cilantro

1 cup shredded Monterey Jack cheese

10-12 flour tortillas (6-8 inch)

Sauce:

1/2 cup sour cream

1 1/3 cups heavy cream

1/2 cup salsa verde

1/4 teaspoon ground cumin

1 cup shredded Monterey Jack cheese

(If you like saucy enchiladas, double the sauce recipe.)

Instructions:

1. Preheat oven to 350 F. Lightly grease a 9 x 13 inch baking dish.

2. Mix the filling in a mixing bowl. Combine the shredded turkey with the rest of the filling ingredients and mix well. Season to taste with salt and pepper. 

3. In another mixing bowl, whisk together the sour cream, heavy cream salsa verde and cumin until smooth. Season with salt and pepper and set aside.

4. Microwave or steam the tortillas for about 30 seconds until they are soft, stretchy, and pliable.

5. Lay a tortilla out on a clean cutting board or work surface. Place about 1/3 cup of filling in a line on top of a tortilla. Roll it and place it seam side down in the prepared baking dish. Repeat with the remaining filling and tortillas. 

6. Top the enchiladas with the sauce and top with the reserved cheese. Cover with foil and bake 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is hot and bubbly.