Turkey Enchiladas
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. |
