These are American Mexican Enchiladas adapted for Gringos. Not really very Mexican. I think of them as the ultimate comfort food.

I ran this before using leftover turkey.  I think it is worth a re-run with pictures.

Gringo Enchiladas

Place the following in a saucepan over medium heat:

1 lb chicken boiled and shredded

1 green onion chopped

Add and combine until melted:

¼ cup cream cheese

2/3 cup shredded cheese (cheddar, Monterrey Jack, or a combination)

Combine:

8 oz can tomato puree

1 cup prepared salsa (however you like it, medium or hot… or mild)

1 tsp adobo or coriander or some fresh cilantro

Add about ½ cup of tomato mixture to the chicken.

Oil a baking dish and heat oven to 350 degrees

Heat about 8 flour tortillas

Place 2 tbsp (or more) of mixture into each tortilla

Roll up and place seam side down in the baking dish

Once you have used up all the stuffing, cover the tortillas with

Salsa

Shredded cheese

Cover with aluminum foil and bake for 25-30 minutes

Remove foil and cook another 5-7 minutes if you want, but you don’t have to.

Serve with Guacamole

1 avocado mashed

1 tbsp lemon juice

Dash salt

Mash the avocado in the lemon juice, add salt if desired