1 lg. chopped onion
1 (4 oz.) can diced ortega chilies
2 tbsp. olive oil

1 clove garlic, pressed
2 (8 oz.) cans of tomato sauce
1 tsp. oregano
1 tsp. salt

Simmer 5 minutes. Set aside.

3 c. chopped turkey
1 1/2 c. ricotta or cottage cheese
2 sm. cans sliced olives
1 c. grated cheddar cheese

Pour a little sauce in a small frying pan over low heat and quickly.

Dip 1 corn tortilla in the sauce until warm, turning once.

Place on a plate and fill with one scoop of turkey mixture and roll. Place seam side down in 13 x 9 x 2 baking dish. Repeat until you have all tortillas filled and rolled (12).

Pour sauce around and over your enchiladas. Sprinkle with grated cheddar cheese.

Bake in a 350 oven for 25 minutes or until hot and bubbly. Serve on a bed of shredded lettuce pouring sauce on each and top with a shake of Parmesan cheese. Makes 1 dozen (large).