Turkey,Chile & Cheese Enchilads with Cilantro Sauce
2 cups-leftover shredded turkey 4 cups shredded pepper jack cheese or comb or jack and cheddar cheeses 1-med. yellow onion; chopped 1-7 oz can diced Ortega green chiles 2 cups sour cream 1- bunch cilantro, cleaned & chopped finely 1- lime 10 flour or corn tortillias 1-non stick prepared 13X9 in. baking dish.
Shred leftover turkey (or chicken) in a med. size bowl with 2 cups of the cheese, green chilies and onion. In a skillet bring green enchilada sauce to a boil, remove from heat.Dip a tortilla into the sauce until soften. Spread a cup of enchilada sauce into prepared baking dish. Place softened tortilla into dish & add fold in half. In the center, add 1 Tablespoon of turkey mixture, top with a sprinkle of reserved sherdded cheese, top with 2 teaspoons of sour cream.Roll and place tortilla seam side down in pan. Pour remaining enchilada sauce over the top & sprinkle with remaining chesse. Bake flour covered at 350 for 20 minutes or until bubbly.Remove foil until cheese is melted. For corn tortillas, bake 25 minutes at 350, remove foil to let remaining cheese melt. Serve with Sour-Cilantro sauce, recipe follows: Chop 1 bunch of cilantro finely, add to remaining sour cream. Stir until blended. Fold in the juice of one lime. Serve on the side as a sauce.Add To Recipe Box Back to Recipes