Ingredients
3 cups cubed cooked turkey1 cup chicken broth1 cup cooked long grain rice2 plum tomatoes, chopped1 medium onion, chopped1/2 cup canned chopped green chiles1/2 cup sour cream1/4 cup sliced ripe or green olives with pimientos1/4 cup minced fresh cilantro1 teaspoon ground cumin8 flour tortillas (10 inches)1 can (28 ounces) green enchilada sauce, divided2 cups shredded Mexican cheese blend, divided
Preparation
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
Place 1/2 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 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
