1/2 pound Monterey jack or pepper jack cheese, shredded
Pico de gallo
Turkey Filling: Sauté onion in oil until soft. Add garlic, tomato
puree, chopped turkey and chiles. Season with salt and simmer 10
Cream Sauce: In a heavy saucepan, heat cream but do not bring to
a boil. Add bouillon cubes, cooking until dissolved.
Enchiladas: Warm tortillas wrapped in white paper towels in the microwave until
soft and pliable. Dip each into 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
Bake at 350 degrees F for 30 minutes or until hot bubbly.