3 c. cooked turkey, diced
1 lg. Spanish onion, sliced
1 jar sliced pimentos, drained
2 tbsp. butter
8 oz. cream cheese, cut up
Salt and pepper
12 soft corn tortillas
1/2 c. whipping cream
1/2 lb. Monterey Jack cheese, shredded
Salad oil

Saute onions in butter until golden. Remove from heat and stir in turkey, pimentos, and cream cheese. Stir to melt cheese slightly, and season to taste. Heat about 1/4 inch oil in a small skillet and fry each tortilla for a few seconds until it blisters and is soft enough to roll. Drain on paper towels. Place 1/2 cup filling on each tortilla and roll up. Place seam side down in a greased 9x13 inch baking dish.

Cover and refrigerate at this point, if desired. To serve, pour cream over tortillas to moisten. Top with cheese and cover with foil. Bake in a preheated 375 degree oven for 15 minutes, remove foil, and bake 10-15 minutes more, until cheese bubbles. Serves 4.