Shelly's Recipe

FOUR SEASONS ENCHILADAS

Category: Casseroles - Chicken and Turkey

1 (4 oz) can chopped green chilies, drained
4 oz cream cheese, softened
½ tsp ground cumin
2 cups chopped cooked turkey
8 (8”) flour tortillas
1 (16 oz) jar salsa
1 (16 oz) can chili beans, undrained
1 cup shredded Monterey jack cheese

Preheat oven to 350. Lightly grease a 13x9" baking pan. In a medium bowl, mix chilies, cream cheese, and cumin. Stir in turkey. Place tortillas in the microwave and heat for 1 minutes or until softened. Spread about 2 heaping tbsp chili mixture on each tortilla and roll up. Place seam side down in a single layer in a prepared ban.

In a bowl, combine salsa and beans and spoon over enchiladas. Sprinkle with cheese. Bake 20 minutes or until bubbly and lightly browned.