Leftover Turkey Enchiladas Supreme


  • 2-3 cups chopped turkey meat (I like lots of protein in mine!)
  • 1 4-ounce can mild green chilies
  • 1 7-ounce can green chili salsa
  • 1/2 teaspoon salt
  • 2 cups Greek yogurt, plain
  • milk for thinning
  • 12 corn tortillas
  • 1 1/2 cups grated Monterey Jack cheese

Combine turkey, green chilies, and green chili salsa in bowl and mix well. Mix salt and Greek yogurt and a medium-size bowl. Thin out with milk to the consistency of heavy cream. Heat about half an inch oil and small skillet. Dip each tortilla into hot oil for about five seconds, just to soften. Drain on paper towels. Dip each fried tortilla into bowl containing yogurt mixture, coating each side. Fill each tortilla with turkey mixture. Roll and place in ungreased baking dish. Pour remaining yogurt mixture over enchiladas and sprinkle with cheese. Bake uncovered at 3:50° for 20 to 25 minutes.