Verde Cream Cheese & Turkey Enchiladas

1. 1

   Heat the oven to 350.

2. 2

   Using food processor, turn it on and add the garlic and onions until it is finely minced.

3. 3

   Add the cream cheese, green chilies, spices and blend.

4. 4

   Use the Vegetable Broth the thin the mix, as needed.

5. 5

   In a seperate bowl, fold in the 1/2 of the shredded cheese and turkey to the cream cheese mixture.

6. 6

   Prepare 2 9x11 pans.

7. 7

   Divide the mixture between the tortillas, wrap into enchilada shapes, and place 10 seam side down in each pan.

8. 8

   Pour 1/2 the enchilada sauce over each pan and top with the remaining cheese.

9. 9

   Bake for 30 minutes or until it is bubbly and the cheese is just a touch brown.

10. 10

    The extra pan freezes beautifully.

11. 11

    Just be sure if it is glass to let it come to room temperature before you try to bake it again.

12. 12

    It takes the same about of time in a 350 oven if it is thawed and at room temperature.

13. 13

    If it is still under room temperature and not in glass, preheat the oven to 325 and cook for about 40 minutes.

* Per serving · 4 servings · Values may vary.