1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)
2 tablespoons EVOO
3 to 4 ounces center cut smoky bacon or applewood bacon, chopped
4 cloves garlic, finely chopped
2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)
2 medium or 1 large onion, finely chopped
1 tablespoon ground cumin, scant palmful
Freshly ground black pepper
1/4 cup fresh cilantro or parsley leaves, finely chopped
2 tomatoes, seeded and chopped
1 lime, juiced
About 1 cup leftover gravy, or turkey or chicken stock
Salt
16 corn tortillas or twelve 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
One 4-ounce tin diced green chiles, well drained
Chopped or shredded iceberg or Romaine heart lettuce
Diced avocado with lime juice
Seeded diced tomatoes
Chopped red onion or scallions
Creme fraiche or Mexican crema or sour cream, for dolloping
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