1 1/2 c. chopped, shredded turkey or chicken (precooked)
1 c. picante sauce
3 oz. pkg. cream cheese, cubed
1/3 c. sliced green onions
3/4 tsp. cumin
3/4 tsp. oregano
2 1/2 c. shredded Monterey Jack
8 (6 inch) flour tortillas
Shredded lettuce for garnish
Olives for garnish
Tomatoes for garnish

Combine turkey or chicken and 1/4 cup picante, cream cheese, onion, cumin, oregano in skillet on low heat until cheese is melted. Stir in 1/2 cup shredded Monterey Jack. Spoon in 1/2 cup of mixture onto tortilla and roll. Place in lightly greased pan.

Continue with remaining tortillas. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350 degrees for 15 minutes or until warm. Garnish.

This dish can also be made as a casserole. Alternate mixture and tortillas in a casserole dish; same baking instructions.

Great for that endless supply of holiday turkey!