2 tablespoons margarine or butter, melted
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup sliced ripe olives, drained well
1 can (10.75-ounce size) condensed cream of chicken soup
1 carton (8-ounce size) sour cream
1 can (4.5-ounce size) chopped green chilies, drained well
1 1/2 cup cubed cooked turkey
6 ounces Cheddar cheese, shredded
1/4 cup milk
10 corn tortillas, heated
Heat oven to 350 degrees F.
Make sauce. Melt margarine in medium saucepan. Add onion and garlic; cook until
onion is tender. Do not brown.
Add 1/4 cup of olives, soup, 1/2 cup sour cream and chilies; mix well. Reserve
3/4 cup sauce and set aside. Stir Turkey and 1/2 cup of cheese into remaining
In small bowl, combine reserved 3/4 cup sauce with remaining sour cream and
milk; blend well. Spread 1/2 cup sauce over bottom of ungreased 13-by-9-inch
Place about 1/4 cup turkey mixture down center of each tortilla; roll up. Place
seam side down, over sauce in baking dish. Spoon remaining sauce over top of
filled tortilla, covering completely.
Bake in preheated oven for 20-25 minutes or until heated thoroughly.
To serve, sprinkle with remaining 1 cup cheese and 1/4 cup olives. Let stand 5
minutes before serving.