2 (14 oz.) cans enchilada sauce
12 fresh corn tortillas
1/2 c. cooking oil
3 c. cooked turkey, diced
1/2 c. green onions, chopped
1/2 lb. Longhorn cheese, grated
1/2 lb. Monterey Jack cheese, grated
1/2 c. sliced black olives

Warm enchilada sauce in a saucepan and set aside. Dip corn tortillas in hot cooking oil only until limp; dip into warmed enchilada sauce and then fill each tortilla with small amounts of turkey, onions, cheeses and olives. Carefully roll each enchilada and place seamside down in a 9 x 13 pan. Pour enchilada sauce over the top and sprinkle with remaining cheese. Garnish with extra sliced olives if desired. Bake at 325 degrees for 25 minutes or until cheese is melted and sauce is bubbly.

New Mexicans serve this dish with a generous sprinkling of shredded crisp lettuce, diced tomatoes, an accompaniment of hot sopapillas and a side dish of pineapple sherbet to clear and cool the palate. These enchiladas are perfect for leftover holiday turkey!