1/4 c. chopped onion
1 clove garlic, minced or pressed
2 c. diced, cooked turkey
1 (4 oz.) can diced green chilies
1/2 tsp. dried oregano leaves
3 tbsp. all-purpose flour
2 c. chicken broth
1/2 c. sour cream
8 corn toritllas
1 1/2 c. grated Monterey Jack, Longhorn, or Colby cheese
1/2 c. sliced black olives, drained

Saute onion and garlic in 1/4 cup of the chicken broth. Stir in turkey, chilies (reserving 1 tablespoon for garnish), and oregano. Heat thoroughly. Set aside.

In saucepan: Melt the 2 tablespoons butter. Stir in flour. Cook for 1 minute, gradually stir in broth. Cook until slightly thickened. Add sour cream. Remove from heat. Stir 1/2 cup of the sauce into turkey mixture.

Dip each tortilla in sour cream sauce. Fill with 4 tablespoons turkey mixture and 2 tablespoons cheese. Roll up. Place in baking dish coated with non-stick pan spray. Pour remaining sauce over tortillas. Sprinkle with remaining cheese, reserved chilies, and olives. Bake at 375 degrees for 20 minutes.

Note: You can use any cheese that melts with these enchiladas.