White Enchiladas
Corn tortillas
Grated Mexican mix cheese
1 tsp garlic powder
1 ½ tsp Mrs Dash Chili Pepper
1 T dry parsley
1 ½ tsp sea salt
pepper
1 small can chopped black olives
1 medium can diced chilies
1 can evaporated milk
2 cups milk
cornstarch
1 cup water
2 c leftover turkey
In a dutch over warm milk to a gentle rolling boil over
medium heat. In the water dissolve the
cornstarch and slowly add it to the heated milk, stirring constantly. As the
mixture begins to thicken reduce the heat.
Add 2 cups of grated cheese, green chilies, and black olives. Stir. Add Mrs Dash, garlic, parsley and salt
& pepper. Turn the heat off.
In a glass cake pan add 1 cup of the mixture. Dip a tortilla and coat with the gravy on
both sides. Fill with grated cheese and turkey, roll it up, steam-side
down. Continue until the pan is filled
with rolled enchiladas.
Top with diced turkey, cheese, and gravy
Bake at 325 for 40 minutes.
