3 c. turkey
1 tsp. vegetable oil
1 c. chopped onions
1 tsp. Worcestershire sauce
1/2 c. diced green chilies
3/4 c. turkey or chicken broth
1 tsp. cornstarch in a little bit of cold water
12 corn tortillas
14 oz. can enchilada sauce
1/2 c. cheddar cheese, shredded

In non-stick skillet cook onion, oil, Worcestershire sauce until softened. Add turkey, chilies, and broth. Simmer 5-10 minutes until liquid evaporated. Add cornstarch mixture and cook until sauce is thickened. Soften each tortilla for about 1 minute in ungreased pan (turn a few times on low heat). Spoon filling down center. Roll and place seam side down in a baking dish. Top in enchilada sauce and cheese. Bake at 350 degrees for 45 minutes. Serve with fresh salsa and sour cream. Option: add black olives.