This is my ALL-TIME FAVORITE turkey recipe. It is the perfect recipe for leftovers and a very filling meal. You can substitute 3 chicken breasts (chopped) for the turkey if you must, but definitely be sure to use fresh cilantro–it makes all the difference.

3 cups chopped or shredded turkey
8 oz. (2 cups) shredded Monterey Jack cheese
1/2 cup sour cream
1/3 cup chopped fresh cilantro
1/2 tsp. ground cumin
8 8-inch flour tortillas
10 oz. can green enchilada sauce
Additional cheese, optional

Preheat oven to 350 degrees. Stir together the turkey, cheese, sour cream, cilantro and cumin. Spoon about 1/4 cup (heaping) turkey mixture onto each tortilla. Roll up and place seam side down in lightly greased 9×13 baking dish. Top with enchilada sauce and more cheese, if desired. Bake uncovered for 35-40 minutes or until golden brown. Serve with desired toppings such as sour cream, salsa, avocado slices, and lime wedges.

Yield: 8 enchiladas