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.