Tex-Mex Turkey Enchiladas


1 ½ cups shredded or chopped cooked turkey
1 cup Pace medium Picante Sauce (add one small can enchilada sauce)
1 pkg (3 oz.) cream cheese cubed
½ cup sliced green onions
3/4 tsp. cumin
¼ tsp. oregano leaves, crushed
1½ cups shredded Monterey Jack or Cheddar cheese
8 flour tortillas (6 to 7 inch)

Shredded lettuce
Radish slices
Ripe olive slices


Combine turkey, ¼ cup of the picante sauce, cream cheese, green onions, cumin and oregano in skillet. Place over low heat until cheese is melted, stirring occasionally. Stir in ½ cup of the shredded cheese.

Spoon scant 1/3 cup turkey mixture down center of each tortilla; roll up and place seam side down in lightly greased 12 x 7 inch baking dish. Spoon remaining 3/4 cup picante sauce and can of enchilada sauce evenly over enchiladas; cover with remaining 1 cup cheese.

Bake at 350 ° for 15 minutes or until heated through. Garnish with lettuce, radishes and olives, as desired. Serve with additional picante sauce. Makes 4 servings.

Kathy usually doubles this recipe for larger parties