8 - 6 inch corn tortillas, stacked & wrapped in foil
1 2/3 cup (10 oz.) shredded cooked turkey or chunk turkey, drained
1 pkg. (8 oz.) shredded Monterey Jack cheese (2 cups)
1 can (10 oz.) green chili enchilada sauce or red enchilada sauce
1/4 cup reduced fat sour cream
1/4 cup water

Place tortillas in oven. Heat to 425°F. Have a shallow 2 qt. baking dish ready.

Mix turkey, 1 cup of the cheese and the chilies in a medium bowl. Mix enchilada sauce, sour cream and water in a 2 cup measuring bowl. Spread 1/2 cup over bottom of baking dish.

Unwrap warmed tortillas. Spoon 1/2 cup turkey mixture down center of each. Roll up and set seam side down in baking dish. Pour remaining sauce mixture over top. Cover with foil and bake 15 minutes or until bubbly.

Serves 4.