2 cups chopped cooked turkey
1 1/2 cups canned enchilada sauce, divided use
1 (4-ounce) can diced green chili peppers
1 teaspoon dried onion flakes
2 tablespoons chopped fresh cilantro
12 (6-inch) corn tortillas
2 tablespoons chopped onions
1 cup seeded and chopped tomatoes
1/4 cup chopped black olives
1 cup shredded cheddar cheese
Preheat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with vegetable cooking
In a medium bowl, combine turkey, 1/2 cup enchilada sauce, chile peppers, dried
onion flakes and cilantro.
Warm tortillas in microwave to soften. About 1 minute, covered, on HIGH.
Spoon about 2 tablespoons of turkey mixture onto each of corn tortillas. Roll up
and arrange in prepared baking dish, seam side down. Top with remaining
enchilada sauce then sprinkle with onions, tomatoes, black olives and lastly,
Bake for 25 to 30 minutes, or until hot and bubbly.
Makes 6 servings.