Turkey Enchiladas

Ingredients

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe olives
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
10 corn tortillas, heat slightly for easy assembly
1 can (28 ounce) green enchilada sauce (check labels) a green salsa would also work well
2 cups shredded cheese, your favorite variety

Instructions

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from the heat.

Place 1/3 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13“x9” baking dish. Pour the remaining sauce over the top; sprinkle with remaining cheese.

Cover and bake at 350 degrees for 30 minutes. Uncover; bake 8 to 10 minutes longer or until bubbly.

For a quick tip: Rather than rolling each enchilada, I often layer the ingredients much like you would lasagna. It takes more tortillas, but is a fast and easy meal to make up in a hurry. More cheese will also be needed, depending on the number of layers you end up with.