1lbleftover cooked turkey or cooked chicken cut into small pieces or shreddedabout 3 cups
4cupsshredded Monterrey jack cheese or a Mexican blend
1cupgreen enchilada saucedivided
1cupCremaMexican cream or you can substitute heavy cream
To begin, mix the honey, lime juice, chili powder, and garlic powder. Place your turkey in a plastic storage bag and pour in the marinade making sure all of the turkey pieces are saturated. Let the turkey marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours. The longer the turkey marinates, the better.
When you are ready to cook, preheat your oven to 350 degrees F.
Spray a 9x13 baking dish with a non-stick cooking spray to make cleanup later a snap. Pour ½ cup of the green enchilada sauce into the bottom of the dish and spread out.
Drain the turkey mixture and reserve any remaining marinade. Mix the turkey with 3 cups of the shredded cheese.
Put a heaping ½-cup of the turkey mixture down the center of each tortilla and roll up as tightly as you can. Place the rolled tortillas in your baking dish seam side down. Repeat for the rest of the tortillas. You should be able to fit 8 enchiladas in the dish.
Mix the other half of the green enchilada sauce with the salsa verde, Crema, and any leftover marinade.
Pour this mixture over the enchiladas and top with 1 cup shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until the mixture is bubbling and the cheese has melted. Let sit for about 5 minutes and serve. Enjoy!