Turkey Enchiladas

Turkey Filling:
1 chopped onion
2 tablespoons vegetable oil
1 clove garlic, crushed
2 cups tomato puree
2 cups chopped cooked turkey
1 small can chopped green chiles
Salt to taste

Cream Sauce:
6 chicken bouillon cubes
3 cups hot cream

12 flour tortillas
1/2 pound Monterey jack or pepper jack cheese, shredded
Avocado slices
Pico de gallo

Turkey Filling: Saute onion in oil until soft. Add garlic, tomato puree, chopped turkey and chiles. Season with salt and simmer 10 minutes.

Cream Sauce: In a heavy saucepan, heat cream but do not bring to a boil. Add bouillon cubes, cooking until dissolved.

Warm tortillas wrapped in white paper towels in the microwave until soft and pliable. Dip each in the Turkey Cream Sauce. Place a generous amount of the turkey filling and a little of the cheese at the end of each tortilla and roll up. Place seam-side down in a greased 9 x 13-inch baking dish. Top with remaining cream sauce, then remaining cheese. Bake at 350 degrees F for 30 minutes or until hot bubbly.

Garnish with avocado slices and pico de gallo.