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Tex-Mex Turkey Enchiladas

This recipe comes in handy for feeding a crowd and as a fun party food. You can substitute chicken for the turkey and increase the quantity for a larger group. They are super easy to prepare.

2 cups cooked turkey shredded
1 cup picante sauce
1 3-ounce package cream cheese cubed
1/2 cup sliced green onions
3/4 teaspoon cumin
1/4 teaspoon oregano
1 1/2 cups monterey jack cheese shredded
8 flour tortillas 6 - 7 inch
shredded lettuce
ripe olives sliced

Yields 4 servings

Combine turkey, 1/4 cup of the picante sauce, cream cheese, green onion, cumin and oregano in skillet. Place over low heat until cheese is melted, stirring occasionally.

Stir in 1/2 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 evenly over enchiladas; cover with remaining 1 cup cheese. Bake at 350 degrees for 15 minutes or until heated through. Garnish with lettuce and black olives, if desired. Serve with additional picante sauce.

Per Serving (excluding unknown items): 844 Calories; 34g Fat (36.8% calories from fat); 46g Protein; 86g Carbohydrate; 5g Dietary Fiber; 114mg Cholesterol; 1505mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 5 Fat.