1 c. finely chopped turkey
2/3 c. jellied turkey gravy
2 tbsp. chopped jalapeno pepper
2 c. finely chopped green tomato
1 1/2 c. grated cheddar cheese
6 corn tortillas
Sour cream

Combine turkey and gravy in saucepan over heat. Add 1/2 of tomato and cook a few minutes. Add 1/2 cheese and all jalapeno. Cook 10 minutes. Mixture should be stirrable and not runny, thicken with flour if needed. Set aside to cool a bit. Using remaining tomato and cheese, roll into 6 enchiladas, top with a bit of cheese and tomato. Bake at 350 degrees for 20 minutes, covered; 20 minutes more uncovered. Top with sour cream when served. Makes 6 enchiladas. Serves 2.