Turkey Hash Enchiladas

Ingredients

 * 8 x corn tortilla (six-inch)
 * 2 tsp canola oil
 * 2 cups Honduran Turkey Hash warmed (see recipe)
 * 4 cup finely shredded green cabbage
 * 2 tomatoes finely chopped
 * ½ avocado (optional) chopped
 * 1 hard cooked egg white finely chopped or diced cucumber
 * 2 tbl grated queso fresco or romano
 * 1 cup tomato salsa

Directions

 * 1) Prepare the Honduran Turkey Hash recipe.
 * 2) Preheat oven to 350°F.
 * 3) Lightly brush the tortillas on 1 side with oil.
 * 4) Arrange on a baking sheet, coated side up.
 * 5) Bake for 10 minutes, or until lightly browned.
 * 6) Transfer to a rack to cool.
 * 7) The tortillas will crisp as they cool.
 * 8) Either serve everything buffet style and let people assemble the open face sandwich or plate as follows: one crisped tortilla per plate.
 * 9) Top each with ¼ cup of the turkey hash ½ cup cabbage.
 * 10) Divide the tomatoes, avocados, egg white and cheese among the enchiladas.
 * 11) Serve with salsa.