|Cubed cooked turkey||3 Cup (48 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cooked long grain rice||1 Cup (16 tbs)|
|Plum tomatoes||2 , chopped|
|Onion||1 Medium, chopped|
|Canned chopped green chilies||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|10 inch flour tortillas||8|
|Green enchilada sauce||28 Ounce, divided (1 Can)|
|Shredded mexican cheese blend||8 Ounce, divided (2 Cups)|
In a large saucepan, combine the first 10 ingredients.
Bring to a boil.
Reduce the 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 13-inch x 6-inch x 2-inch baking dish.
Pour the remaining enchilada sauce over the top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes.
Uncover; bake 8-10 minutes longer or until bubbly.