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Turkey Enchiladas

~ 2 cups cooked, cubed wild or domestic turkey
~ 2 (10 3/4-ounce) cans of cream of mushroom soup
~ 1/2 cup sour cream
~ 1/2 cup diced green chilies
~ 1 cup Monterey Jack cheese
~ 1 cup Cheddar cheese
~ 1/2 cup chopped onion
~ Non-stick cooking spray
~ 12 tortillas, flour or corn
~ sliced black olives (optional)
~ additional shredded cheese (optional)
Combine soup, sour cream, and chilies. Heat thoroughly.

Warm tortillas in damp paper towel in microwave.

Coat a 13x9x2 inch baking pan with cooking spray.

Mix cheeses, onion, turkey and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in the center of each tortilla. Roll tortillas and place in baking pan.

Pour remaining soup mixture over the top.

Cover and bake at 350 degrees for 30 minutes. Uncover and top with black olives and additional cheese if desired.

Heat till cheese is melted.

Serve and Enjoy!

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