I can’t think of a witty title for Turkey Enchiladas

I also cannot tell you how they were, as I don’t eat turkey. I’ll give you the recipe and then BabyDaddy will have to give you the critique later.

Turkey Enchiladas in Hatch’s Green Sauce

2 turkey thighs, baked and meat pulled in bite sized pieces

8 flour tortillas

shredded pepper jack and colby cheese, about 1 cup of each

1 diced yellow onion

Hatch’s green enchilada sauce

Preheat oven to 350 degrees F. Put tortillas in a stack in the oven while it warms up. Pour about 1/4 cup of the sauce into the turkey and stir to coat. Remove tortillas from oven and cover with a kitchen towel. Take your first tortilla and put about 1/4 cup of turkey on it, sprinkle with a tiny bit of salt, sprinkle on onion to taste, add a sprinkle of both cheeses, fold and put seam side down in an 8 inch square baking dish. I can get 4 enchiladas per dish and it takes a can of sauce per pan of enchiladas, plus the rest of the cheese on top. I like to bake 2 and freeze at least one (don’t put sauce on these) pan. Bake for 25 to 30 minutes.

Now, I do these with just cheese and onions for the RockStar and me and they are Migh-T tasty.

Street legal crack in sauce form: