Yield: 8 servings
3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice (I just used leftover brown 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
8 flour tortillas (10 inches)
1 can (28 oz.) green enchilada sauce, divided
2 cups (8 oz.) shredded Mexican cheese blend, divided
1. In a large saucepan, combine first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
2. Place 1/2 cup turkey mixture down center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 T. cheese. Roll up and place seam side down in a greased 13x9 inch baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
3. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
NOTE: We decided this would be easier and just as good to just layer in a pan rather than rolling up in the tortilla.
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