Turkey Enchiladas

Great for using those holiday leftovers.

Makes 4 servings

INGREDIENTS DIRECTIONS
¼ cup chopped onion 1. Sauté onion and garlic in 1 Tbsp butter. Stir in
1 clove garlic, minced or pressed turkey,chilies(reserve 1 Tbsp for topping) and oregano.
1 Tbsp Butter Heat throughly. Set aside.
2 cups diced cooked turkey 2. In saucepan, melt 2 Tbsp butter. Stir in flour. Cook 1
1 can(4oz.) diced green chilies min. Gradually stir in broth. Cook until slightly
½ tsp dried oregano leaves thickened.
2 Tbsp butter
3 Tbsp all purpose flour 3. Add sour cream. Remove from heat. Stir ½ cup of sauce
2 cups chicken broth into turkey mixture.
½ cup sour cream 4. Dip each tortilla in sour cream sauce. Fill with 4 Tbsp
8 corn tortillas Turkey mixture and 2 Tbsp cheese. Roll up. Place in
1½ cups grated Monterey Jack cheese buttered baking dish. Pour remaining sauce over
1 can(4oz.) sliced black olives, drained tortillas. Sprinkle with remaining cheese, chilies and
olives.
5. Bake at 375ºF for 20 min.