Creamy Turkey Enchiladas

The word CREAMY in the title can be misleading. Creamy sounds right in pasta. Creamy Alfredo pasta...ya that sounds right. But enchiladas? Oh yea!! I'm using leftover turkey but chicken would be just as good.
I had a version of these enchiladas years ago at a work party. I asked for the recipe but she used cream of mushroom soup and as good as they tasted I wasn't game. So I played around to get the same consistency. Low carbing uses a lot of cream cheese in casseroles. These are not low carb. I guess if you use low carb tortillas, maybe. But I've used cream cheese in the filling. It creates this creamy filling that oozes out the ends. You'll be picking at it all night, I guarantee!

Creamy Turkey Enchiladas
3 cups chopped up cooked turkey (or chicken)
1 cup sour cream
1 cube cream cheese softened
1 large can diced green chilis, undrained
1 cup jack cheese for filling
2 cups jack cheese for topping
1 can (not large) med green chili enchilada sauce
6-9 flour tortillas (fajita size)

In a medium size bowl mix the softened cream cheese, sour cream, chilis, and 1 cup of the jack cheese together.

Mix in the leftover turkey meat.
Now here's where the sloppy part starts!
Pour enough sauce in the bottom of a 9x13 pan to cover the bottom.
Pour 1 cup of sauce in a pie plate. Take a tortilla and place in the pie plate. Flip over to sauce both sides. This is important to my family...they do not like dry enchiladas. Note: I skip the pie plate and just do it in the baking pan. You can save the dish to wash!Add 1/2 cup meat mixture and roll up. Keep refilling sauce to moisten tortillas. I am really over packing them. I am using maybe 3/4 of a cup.
Roll carefullyRepeat until the pan in full or the meat is gone.
Cover the top of the enchiladas with cheese. Take remaining sauce and pour over top of enchiladas Bake in a 350 degree preheated oven for 30 minutes uncovered.
Try to resist seconds.