Turkey Enchiladas Rosa

Description:
A great way to use leftover turkey! For quicker prep, use canned chicken.

Ingredients:
1 medium onion, diced
1 can chopped chilies, drained
1 Tbl butter/margarine
1 Tbl olive oil
1-1/2 tsp cumin
salt & black pepper, to taste
1 8-oz pkg cream cheese, cubed
1 cup Pace Picante sauce
6 cups leftover turkey meat, shredded into bite-sized pieces
(I used one half of a whole turkey breast. For a quicker version, use 2-3 cans of cooked chicken, shredded)
1-1/2 cups shredded cheddar, divided
1 or 2 12-oz can enchilada sauce, hot or mild
1 pkg 9-inch flour tortillas

Directions:
Spray 13x9 baking dish, coat bottom with 1/4 cup enchilada sauce. Preheat oven to 375. In skillet, combine butter and olive oil, add onions; sauté until clear. Add chiles, mix thoroughly. Add cream cheese and picante sauce, stir until cream cheese is melted and mixture is creamy--it will be pink (rosa). Add cumin, salt, pepper; simmer for 3-5 minutes. Remove from heat, let cool 3-5 minutes. Sauce will thicken as it cools. Put shredded turkey or chicken into a large mixing bowl; add sauce, mix thoroughly. Add 1 cup of shredded cheddar cheese and mix again. Scoop or spoon 1/2 to 2/3 cup of mixture down the middle of a flour tortilla; shape into a "log", wrap tortilla around filling. Place seam side down, into the prepared baking dish. Continue until all the mixture is used up or pan is full. Pour enchilada sauce over tortillas, covering completely. Place in preheated oven and bake at 375 for 45-55 minutes. Remove from oven; cover with remaining cheese, return to oven to melt cheese.



Recipe Summary:
Yield: 8-10 servings (1 ea)
Prep Time: 45 minutes
Cook Time: 45-55 minutes (until heated through)
Comments:



Other recipes by The Richmond Victorian Inn:
Pumpkin Pie French Toast
Vermont Egg And Cheese Casserole
Baked Stuffed Breakfast Apples
Cinnamon Apple French Toast

Recipe Provided By:
The Richmond Victorian Inn
Richmond, VT

Richmond Bed and Breakfast Inns