Recipe - Tex-Mex Turkey Enchiladas

1 One half cup Shredded or chopped cooked
turkey
1 cup Picante sauce; divided
1 pack (3oz) cream cheese; cubed
One half cup Sliced green onions
Three fourths teaspoon Ground cumin
One fourth teaspoon Oregano leaves; crushed
1 One half cup Shredded Monterey Jack or
Colby cheese; divided
8 Flour tortillas; 67 inches
in diameter
Shredded lettuce; radish
slices; cut or sliced up ripe olives

Combine turkey, One fourth cup picante sauce, cream cheese, green onions, cumin
and oregano in skillet. Place over low heat until cheese is melted,
stirring occasionally. Stir in One half cup of the shredded cheese.

Spoon a scant 1/3 cup turkey mixture down center of each tortilla. Roll
tortilla up and place seam side down in lightly greased 12x7inch baking
dish.

Spoon remaining picante sauce evenly over enchiladas. Cover with remaining
shredded cheese.

Bake at 350 degrees for 15 minutes or until heated through. Garnish with
lettuce, radish slices and olives and additional picante sauce as desired.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.