Turkey Enchiladas

I love this delicious "Turkey Enchiladas" recipe! Its a great way to use leftover turkey. No matter how many I make there is never any leftovers.

Ingredients:

 2 lbs. turkey, cooked and shredded

10 flour tortillas

1/2 cup enchilada sauce

2 cups sour cream

1 large jar Picante Sauce

3 cups Monterey Jack cheese

1 cup cheddar cheese

1 cup cream cheese

garlic powder

Directions:

Slice turkey and brown in a large skillet.

Let cool and shred by pulling it apart. 

Put shredded turkey back into the skillet, add picante sauce simmer chicken five to eight minutes.

Add one cup sour cream, cream cheese, one cup Monterey Jack cheese and stir until cheese is melted and all the ingredients are blended.

Lightly spread butter on one side of the flour tortillas and sprinkle with garlic powder.

Then turn over the tortillas and stuff tortillas with turkey mixture by spooning the mixture onto one end of the tortilla and then rolling.

Lay open side face down in casserole dish. 

Cut slices in top of tortillas and evenly spread the sour cream on top of the tortillas.

Pour enchilada sauce slowly on top of the sour cream and gently spread evenly with the back of a spoon.

Then top with the remainder of the Monterey Jack cheese and cheddar.

Bake at 350 degrees F about 20-30 minutes until cheese is melted.

Garnish with Picante Sauce  or dices green onions and serve.

Chicken Enchiladas

I love this delicious "Chicken Enchiladas" recipe! It has been the biggest hit at our parties. No matter how many I make there is never any leftovers.

Ingredients:

6 boneless chicken breasts, cooked and shredded

10 flour tortillas

1/2 cup enchilada sauce

2 cups sour cream

1 large jar Picante Sauce

3 cups Monterey Jack cheese

1 cup cheddar cheese

1 cup cream cheese

garlic powder

Directions:

Slice chicken breasts and brown in a large skillet.

Let cool and shred by pulling it apart. 

Put shredded chicken back into the skillet, add picante sauce simmer chicken five to eight minutes.

Add one cup sour cream, cream cheese, one cup Monterey Jack cheese and stir until cheese is melted and all the ingredients are blended.

Lightly spread butter on one side of the flour tortillas and sprinkle with garlic powder.

Then turn over the tortillas and stuff tortillas with chicken mixture by spooning the mixture onto one end of the tortilla and then rolling.

Lay open side face down in casserole dish. 

Cut slices in top of tortillas and evenly spread the sour cream on top of the tortillas.

Pour enchilada sauce slowly on top of the sour cream and gently spread evenly with the back of a spoon.

Then top with the remainder of the Monterey Jack cheese and cheddar.

Bake at 350 degrees F about 20-30 minutes until cheese is melted.

Garnish with Picante Sauce  or dices green onions and serve.