Turkey and Corn Enchiladas

2 cups roasted turkey, shredded
1 cup corn
1 cup pepper jack cheese, shredded
salt , to taste
pepper, to taste
8 sml tortillas
1 cup enchilada sauce
½ cup pepper Jack cheese, shredded


Combine 2 cups shredded roasted turkey, 1 cup corn, and 1 cup shredded pepper Jack cheese; season with salt and pepper.
Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and ½ cup shredded pepper Jack cheese.
Bake at 400° F until heated through, 15 to 20 minutes.

(I used some left-over turkey from Thanksgiving in this recipe.)