Easy Creamy Turkey Enchiladas

1 . Stage

Sauté the onions in butter, add cumin: Melt butter in small saucepan on medium-high heat. Add the finely diced onion and sauté until golden and lightly browned. Stir the ground cumin into the onions and cook for a minute more. Remove from heat and let cool.

2 . Stage

Make the filling: Mix together the cream cheese, sweet potato, cooked chopped turkey, the cooked onions, and a teaspoon of salt with your (clean) hands in a medium bowl.

3 . Stage

Preheat the oven: Preheat oven to 350°F. Butter the inside of a 9- x13-inch casserole dish.

4 . Stage

Roll up the tortillas with filling: Working one flour tortilla at a time, place about 1/4- to 1/3-cup of the filling mixture into the center of a tortilla, spreading it out in a line from one side to the other. Roll up the tortilla and place it seam-side down in the casserole dish. Repeat with the rest of the tortillas until the dish is filled.

5 . Stage

Add the cream, salsa and cheese: Pour heavy cream over all of the enchiladas in the dish. Spread one cup of tomatillo salsa over the top of the enchiladas. Sprinkle with the grated jack cheese.

6 . Stage

Bake: Bake in a 350°F oven, uncovered, for 25 minutes, or until the cheese is completely melted and the enchiladas are heated through.

7 . Stage

Sprinkle with olives and green onions: Remove from oven and sprinkle with sliced black olives and chopped green onions. Serve immediately.