Turkey Enchiladas
These are made flat - New Mexico style.
This is another tasty, but quick and versatile
recipe.

INGREDIENTS:
Sauce
1 lb ground turkey breast
(or 2 cups chopped leftover turkey)
1 ½ cups chicken broth ( 1 14 ½ oz can)
1 4-oz can chopped green chiles
¼ tsp freshly ground cumin (optional)

Enchiladas
8 corn tortillas
½ cup grated Cheddar & Monterey Jack cheese
Romaine lettuce, rinsed and coarsely chopped, for garnish
1 large tomato cut into 16 wedges, for garnish
1/4 cup chopped onion (optional)

PREPARATION:
Cook turkey in skillet, breaking up lumps. Incease heat & cook
until meat turns white. Add the broth and stir until the sauce thickens.
(If using leftover turkey, add the broth immediately.)
Reduce the heat to low to keep the sauce warm.

Preheat the oven to 350 degrees F. Place some of the sauce in
the center of 4 ovenproof plates. Top each with a tortilla, then a
spoonful of sauce, a sprinkle of onion, and 1 tbsp of the cheese.

Repeat with another tortilla on each plate, topping each with one
quarter of the remaining sauce, one quarter of the onion and 1 tbsp
of the cheese. Place each plate in the oven for about 5 minutes
(or microwave oven for 1 ½ minutes each) or until the filling bubbles.
Encircle each enchilada with lettuce and 4 tomto wedges. Serve hot.

Variation: To the sauce add on or two of the following:
10-oz pkg frozen, chopped spinach, 1 15 ¼ oz can whole kernel corn,
or 1 15-oz can black beans.

Total Time: 20 minutes
Makes: 4 servings