Enchiladas in a green chile sauce with cooked turkey and Monterey Jack cheese. A great use for holiday turkey leftovers.

Green Chile and Turkey Enchiladas

2 cups shredded cooked turkey

2 (10-ounce) cans green chile enchilada sauce - divided use
12 (6-inch) tortillas, corn or flour
2 cups shredded Monterey Jack cheese

Picante sauce for accompaniment

Sour cream for accompaniment

1. Heat oven to 350°F (175°C).
2. Combine turkey and one can enchilada sauce.
3. Spray or lightly grease baking dish.
4. Fill tortillas with turkey mixture and roll tightly. Place side by side in baking dish.
5. Pour second can of enchilada sauce over enchiladas. Top with cheese.
6. Bake 30 minutes or until cheese is melted and turning slightly brown.
7. Serve accompanied with picante sauce and sour cream, if desired.

Makes 12 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.