Turkey Enchiladas

16 tortillas
16 ozs. Leftover shredded turkey (or chicken)
8 oz. cheddar cheese (or Mont Jack, Farmers or Mozz.)
4 C. sauce
2 ½ oz. cheese for garnish
3 ½ ozs. Green chilies (1 can) - I use 3 scoops of diced jalapenos instead…
Cilantro to taste, as much as you like!

Sauce:

1 can cream chicken soup
1 can water
Chili powder to taste
Oregano
Garlic powder
Onion powder
Seasoned salt

I add the jalapenos to the sauce. Then, sprinkle seasonings on top.

Warm sauce in pan large enough to dip tortillas.
Soften tortillas in sauce.
Remove tortilla to 9x13 pan (sprayed w/Pam).
Fill each tortilla w/1 oz. chicken, ½ oz. cheese and chopped cilantro as desired.
Roll.

Repeat the above (I fill and roll each one in the 9x13.) until all the turkey is used.  Pour any leftover sauce over top. Add a small amount of water to thin the sauce if necessary.

Garnish with any leftover chilies or jalapenos and sliced olives.

Bake 350 for 20 minutes covered. Cover with cheese and bake another 10 minutes until cheese is melty gooey.

Serve with Pace Picante Sauce (or your favorite salsa).
I always serve with Mexican Corn on the side.
Optional: Serve with sour cream or Greek yogurt.

Warning! Extremely wonderful, yummy and filling.