2 boiled and shredded wild turkey breasts

2 Tbsp butter

Small onion diced

Garlic salt

salt & pepper to taste

1 small jar of mild green chiles (chopped)

3 cans of mild Chile Verde or green chile sauce

1- 4 cup bag of shredded Mexican cheese

1 bag of soft tortilla shells

Sour cream and tortilla chips for garnish

Boil turkey, cool and then shred. Melt butter in a sauce pan and sauté onions until tender. Stir in garlic salt and pepper then add shredded turkey. Add entire contents of green Chile jar and two cans of the green Chile sauce. Stir in two cups of the shredded cheese until melted. Grease an 8×10-inch glass baking dish with cooking spray. Place ¼ cup of turkey mixture in one tortilla shell, carefully rolling it up then placing it in the cooking dish. Repeat this process until the mixture is gone. Cover enchiladas with third can of green Chile sauce and top with remaining cheese. Cook in a 350°F oven for 30 minutes or until bubbling. Garnish with chips and sour cream.