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1  1/2 c. shredded cooked chicken or turkey
1   3-oz. pkg. cream cheese, cubed
1 c. picante sauce
1/2 c. sliced green onions
3/4 tsp. ground cumin
1/4 tsp. oregano
1  1/2 c. shredded Monteray Jack or Colby cheese
8 flour tortillas (6 or 7 inch)
Shredded lettuce, sliced olives, sour cream

Combine chicken or turkey, 1/4 c. picante sauce, cream cheese, green onions, cumin & oregano in a skillet. Cook over low heat until cream cheese melts. Stir in 1/2 c. shredded cheese. Spoon scant 1/3 c. chicken mixture down the center of each tortilla. Roll up; place seam side down in a lightly greased 12x7 baking dish.

Spoon remaining 3/4 c. picante sauce over enchiladas & cover with remaining cheese. Bake at 350 for 15 minutes or until heated. Garnish with lettuce, olives & sour cream.

- 2005 Tour
Bethel Lutheran Church
Northfield, MN

8/2/05