Jack & Olives Turkey Enchiladas
|Cut up cooked turkey||1⁄3 Cup (5.33 tbs)|
|Chopped tomato||1⁄3 Cup (5.33 tbs)|
|Sliced green onion||2 Tablespoon|
|Chopped green chilies||1 Teaspoon, drained|
|Garlic powder||1 Dash|
|6 inch flour tortillas||2|
|Green taco sauce||2 Tablespoon|
|Shredded monterey jack cheese||2 Tablespoon|
|Chopped ripe olives||1 Tablespoon|
Mix turkey, tomato, onions, chilies and garlic powder in 15-oz casserole.
Cover tightly and microwave on high (550 watts) 1 min; stir.
Cover tightly and microwave until hot, 30 to 60 seconds longer [1 to 2 min longer]; drain.
Place tortillas in 1 stack [2 stacks] on plate[s].
Cover with waxed paper and microwave on medium (275 watts) until softened, 15 to 20 sec [25 to 30 sec].
Spread about 1/3 cup turkey mixture on each tortill-a; top with 1 tbsp taco sauce.
Roll tortillas around turkey mixture.
Arrange tortillas, seam sides down, in 15-oz shallow casserole [two 15-oz shallow casseroles].
Sprinkle with cheese and olives.
Cover with waxed paper and microwave on high (550 watts) until enchiladas are hot and cheese is melted, 1 to 2 min [2 to 3 min].