Grant's Turkey Enchiladas:
2 pounds leftover turkey
One small can of Cream of Mushroom soup
One small can of Cream of Chicken soup
One small can of Diced chili peppers
One small can of evaporated milk
1 Cup sour cream
24 pack of Corn Tortillas
Shredded pepper jack cheese
Shredded Colby jack cheese
Take 2 pounds of turkey and warm in a large skillet. Mix in Cumin and Hot sauce, to taste.
Add 1 can each of Cream of Mushroom and Cream of Chicken soup.
Add one can of diced chili peppers.
Add a small can of evaporated milk.
Add 1 cup of sour cream and mix all well.
Take Corn tortillas and lightly fry in vegetable oil in a separate skillet, about 3 sec per side.
Place mixture in the corn tortilla and place Pepper Jack cheese inside the tortilla. Wrap and place in a baking dish. Once baking dish is full with enchiladas, place the remainder of turkey mixture on top of enchiladas and cover with mixed Colby Jack cheese.
Bake in a pre heated 350° oven for 15 min.