2 1/2 c. chopped cooked turkey
1 1/2 c. mild picante sauce
3 oz. cream cheese, cubed
1/2 c. sliced green onions
3/4 tsp. cumin
1/4 tsp. oregano
1 1/2 c. shredded Monterey Jack cheese
8 flour tortillas

Lightly grease a 7 x 12 inch baking dish. Combine turkey, 1/2 cup picante sauce, cream cheese, green onions, cumin and oregano in a skillet. Place over low heat until cheese is melted, stirring occasionally. Stir in 1/2 cup shredded cheese. Divide mixture into 8 parts (scant 1/3 cup per part).

Spoon one part down center of each tortilla, roll up and place seam side down in dish. Pour remaining 1 cup picante sauce over enchiladas; cover with remaining 1 cup cheese. Bake at 350 degrees for 15 minutes.