By Teri Williams
LEFTOVER TURKEY ENCHILADAS
4 cups chopped turkey
1 4 oz. can diced green chilies
1½ cups mozzarella cheese, shredded
8 oz. package cream cheese
1 16 oz. can green enchilada sauce
10-12 medium sized flour fajita tortillas
Combine all ingredients except tortillas; mix well. Place ½ cup of the mixture along one end of a tortilla; distribute evenly along the length. Roll up into a tube shape. Place in a 8×10 cake pan, seam side down. Repeat with other tortillas. Pour green sauce over the enchiladas; make sure they are all covered. Bake at 325 degrees for 30-35 minutes. You can make enchildadas ahead or freeze prior to baking. Bake up to 60 minutes if frozen.
Top as desired with chopped black olives, grated cheese, chopped green onion and finish with a dollop of sour cream.
Enjoy your turkey time, and thank you, Orcas Island, for your support throughout the year.