Ingredients

• 3 cups leftover Thanksgiving turkey, shredded
• 2 cups Monterey Jack cheese
• 2 cups salsa verde
• 1 cup sour cream
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. Preheat oven to 400 degrees F. Lightly oil a baking dish or coat with nonstick spray.
2. In a large bowl, combine turkey and 1 cup Monterrey Jack cheese. Divide turkey mixture evenly among tortillas; roll the tortillas and place seam-side down onto prepared baking dish.
3. In a medium bowl, whisk together salsa verde and sour cream; pour evenly over the enchiladas. Sprinkle with remaining 1 cup Monterey Jack cheese.
4. Place into oven and bake until bubbly, about 20 minutes.
5. Serve immediately, garnished with cilantro.