Turkey Enchiladas

A post-Thanksgiving must in my house! The original recipe, from Douglas Reese in "The Best of Company at 8" cookbook, calls for 1 pound lean ground turkey, which is probably very good, but I've only made it with 2 cups of leftover roasted turkey instead. His also calls for a 4-ounce can of diced green chiles that I omit (young children, you know). Topped with low-fat sour cream and black olives, it is one of my favorite meals.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 1⁄2 medium  white onion, chopped
• 1  lb ground turkey or 2  cups  chopped roast turkey
• 1⁄4 teaspoon chili powder, to taste
•  garlic salt, to taste
•  pepper, to taste
• 1 (14 ounce) can Mexican-style stewed tomatoes
• 1  cup salsa, divided
• 1⁄2 teaspoon Tabasco sauce
• 1 (14 ounce) can  red enchilada sauce
• 8  flour tortillas
• 1  cup monterey jack cheese, grated
• 1⁄2 cup sour cream
• 1⁄4 cup  sliced black olives

Directions

1. Preheat oven to 425 degrees.
2. In skillet, saute onions in butter until translucent.
3. Add ground turkey and cook until no longer pink, about 5 minutes, or add roasted turkey and cook one minute.
4. Add chili powder, garlic salt and pepper to taste, tomatoes, Tabasco sauce, and half of the salsa.
5. Heat through and keep warm.
6. Cover the bottom of an 9x13x2-inch pan with half of the enchilada sauce.
7. One at a time, dampen each side of a tortilla with a few sprinkles of water and heat both sides in a hot, greaseless frying pan or griddle until soft and puffy.
8. Place 1/3 cup of the turkey mixture in each tortilla and fold up like a flute (no need to tuck ends in).
9. Top evenly with the remaining salsa, enchilada sauce, and grated cheese.
10. Cover the baking dish with non-stick aluminum foil and bake for 15 minutes.
11. Remove from oven, and garnish with sour cream and black olives.