12 flour tortillas
3 c. cooked turkey (or chicken) cubed
1 can cream of chicken soup
1 can cream of celery soup
1 (7 oz.) can diced Ortega green chilies
1 pt. sour cream
3/4 lb. Jack cheese, grated
3/4 lb. Cheddar cheese, grated
1 can sliced ripe olives
1 sm. onion, grated
2 tsp. ground cumin
2 tsp. paprika
Onion tops

Combine soups, chilies, sour cream, green onion tops, olives and grated onion with 1/2 of the cheese. Set aside about 1 1/2 cups of the mixture. Add turkey to the remaining amount of mixture. Place 3 heaping tablespoons of turkey mixture on tortillas and roll. Place in shallow greased 9 x 13 baking dish. Pour remaining sauce over top and sprinkle with remaining cheese and green onions and a few slices of black olives. Sprinkle with paprika. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Delicious with a fruit salad.