Four Seasons Enchiladas

Here's a simple enchilada recipe that doesn't use a tomato based or standard enchilada sauce. It's quick to throw together and can easily be adjusted for smaller portions.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (4 ounce) can green chilies, chopped and drained
• 4  ounces cream cheese, softened
• 2  cups  cooked turkey or 2  cups  cooked chicken, chopped
• 64  inches flour tortillas
• 1 (16 ounce) jar salsa
• 1 (16 ounce) can chili beans, in zesty sauce (optional)
• 1  cup cheddar cheese or 1  cup monterey jack cheese, shredded

Directions

1. Preheat oven to 350ºF.
2. Lightly grease a 9x13 inch baking dish.
3. In a medium bowl, mix chile peppers and cream cheese.
4. Stir in chopped turkey.
5. Place the tortillas in a microwave oven.
6. Heat for 1 minute, or until the tortillas are softened.
7. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
8. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
9. In a medium bowl, combine the salsa and beans.
10. Spoon the mixture over the enchiladas.
11. Sprinkle the top with cheese.
12. Bake 20 minutes or til bubbly and lightly browned.