2-3/4 lbs COOKED or PULLED TURKEY BREAST, cubed
1 lb Monterey Jack cheese with jalapeño, shredded, DIVIDED
2-1/2 c sour cream
1 tbsp chili powder
1/2 tsp cayenne pepper
1/4 tsp salt
30 soft flour tortillas
4-1/2 c enchilada sauce, DIVIDED
3/4 c green onion, sliced
Combine turkey, 3 cups cheese, sour cream and seasonings; mix well.
Spread level 1/4 cup turkey mixture on each tortilla; roll up tightly.
Pour a thin layer enchilada sauce on bottom of a full-sized steamtable pan.
Place tortillas in baking pan, seam side down. Top with remaining enchilada sauce and cheese.
Bake in a preheated 350 degree F oven for 18-20 minutes or until thoroughly heated and the internal temperature reaches 165 degrees F.
Portion 2 enchiladas per serving and garnish with green onions.