2 cups cooked turkey, cubed
2 10-ounce cans of enchilada sauce
1 4-ounce can chopped green chilies
1 teaspoon dried onion flakes
1 teaspoon dried cilantro
12 corn tortillas
2 tablespoons chopped onion
1 cup chopped tomato
1/4 cup chopped black olives
1 cup shredded cheddar cheese

In medium bowl combine turkey, half cup enchilada sauce, chilies, onion flakes and cilantro. Spoon two heaping tablespoons of the mixture down the center of each tortilla. Roll tortillas jelly-roll style to seal. Spray 9-by-13-inch baking dish with cooking spray. Place tortillas seam-side down in dish.

Top tortillas with remaining enchilada sauce, onions, tomato, olives and cheese. Bake at 350 degrees for 25 to 30 minutes or until mixture is hot and bubbly. Serves 6.

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