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
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