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

1. Saute onion and garlic in the butter. Stir in turkey, chiles (reserving 1 tablespoon for garnish) and oregano. Heat thoroughly. Set aside.

2. In saucepan, melt the 2 tablespoons butter. Stir in flour. Cook for 1 minute. Gradually stir in broth. Cook until slightly thickened.

3. Add sour cream. Remove from heat. Stir 1/2 cup of the sauce into turkey mixture.

4. Dip each tortilla in sour cream sauce. Fill with 4 tablespoons turkey mixture and 2 tablespoons cheese. Roll up. Place in buttered baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese, reserved chiles and olives.

5. Bake at 375 degrees F. for 20 minutes.