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 chilies 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, chilies (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 the 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 chilies and olives.

5. Bake at 375 degrees for 20 minutes.