Leftover Turkey Skillet Enchiladas | Butterball

Ingredients

• 2 cups leftover shredded cooked Butterball® Turkey
• 1-½ cups (6 ounces) shredded Monterey Jack cheese, divided
• 2 cans (4.5 ounces) chopped green chiles, divided
• ½ cup chopped green onions
• ⅓ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 6 (6-inch) flour tortillas
• 1 tablespoon olive oil
• ½ cup chopped onion
• 3 cloves garlic, minced
• 1 bottle (16 ounces) medium-hot salsa verde
• Lime wedges and fresh cilantro leaves (optional)
• CRANBERRY SALSA
• 1 cup whole berry cranberry sauce
• ¼ cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño pepper* *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ¼ teaspoon salt