Turkey Enchiladas Supreme
Ginny Orndoff writes: Linda wrote out this recipe for me around 1973 or so. It is the most delicious way to prepare day-after-Thanksgiving leftover turkey and you can double it to feed a crowd!

  • 2 cups cooked, chopped turkey (or chicken) meat
  • One 4-oz can chopped, mild green chilies
  • One 7-oz can green chili salsa
  • ½ tsp salt
  • 2 cups heavy cream
  • 12 corn tortillas
  • oil
  • 1½ cups (plus extra to sprinkle on top) grated Monterey Jack cheese
  1. Combine chicken, green chilies, green chili salsa, and cheese in a large bowl and mix well.
  2. Mix salt and heavy cream in a medium sized bowl.
  3. Heat about 1/2” of oil in a small skillet.
  4. Dip the tortillas one at a time into hot oil for about 5 seconds, just to soften.
  5. Drain on paper towels and pat off oil.
  6. Dip each fried tortilla into bowl containing cream and salt, coating each side.
  7. Fill each tortilla with chicken mixture, roll, and place in ungreased baking dish (eg., 9” x 13” or so).
  8. Pour remaining cream over enchiladas and sprinkle with additional grated cheese.
  9. Bake uncovered at 350° for 20 – 25 minutes.