1. Thaw turkey in the refrigerator two days before use.
2. In a large pan or bowl, mix enchilada sauce and green chilis.
3. Spray 12” x 20” x 2 ½” steamtable pans with nonstick spray. (Note: Each full steamtable pan makes 12 servings. To make 100 exact servings, use 8 full steamtable pans and ⅓ pan).
4. For each full steamtable pan: Spray with nonstick cooking spray. Spread 2 cups enchilada-green chili mixture on the bottom of each pan. Layer with 1 ¼ lbs. of turkey slices. Layer 8 corn tortillas over the top of turkey slices. Evenly sprinkle 3 oz. cheese over corn tortillas. Repeat these layers one more time: 2 cups enchilada sauce, 1 ¼ lbs. turkey slices and 8 corn tortillas. Top with 2 more cups of enchilada sauce and finish with 3 more oz. of cheese.
5. For ⅓-size steamtable pan: Spray with nonstick cooking spray. Spray with nonstick cooking spray. Spread ⅔ cup enchilada-green chili mixture on the bottom of each pan. Layer with 7 oz. of turkey slices. Layer 3 corn tortillas over the top of turkey slices. Evenly sprinkle 1 oz. cheese over corn tortillas. Repeat these layers one more time: ⅔ cup enchilada sauce, 7 oz. turkey slices and 2 ⅓ corn tortillas. Top with ⅔ more cups of enchilada sauce and finish with 1 more oz. of cheese.
6. Preheat oven to 350° F. Cover enchiladas and bake for 25 minutes. Remove cover and bake for 25 more minutes or until sauce is bubbling and cheese is golden brown.
7. For the full steamtable pans, cut into 12 even pieces (3 x 4). For the ⅓ steamtable pans, cut into 4 even pieces.

CCP: Hold thawed turkey at 40° F or lower. Heat enchiladas to 165° F or higher for 15 seconds and hold at 140° F or higher.