Turkey Enchiladas Verdes


  • 2 cups cooked turkey, shredded
  • 2 cans green enchilada sauce
  • 8 oz. black olives, chopped
  • 8 oz. green chilies, chopped
  • 3 cups cheese, grated
  • 12 corn tortillas


In a skillet, heat shredded turkey and 1 can of enchilada sauce. In a saucepan heat the other can of sauce. In a bowl combine 2 cups of cheese with olives and chilies. Dip tortillas in the heated sauce and make one layer of four on the bottom of a casserole dish. Spoon half of the heated turkey and sauce on top. Add a layer of cheese, olives and chilies. Make another layer of tortillas dipped in sauce, turkey and sauce, remainder of cheese with olives and chilies. Top with last four tortillas dipped in sauce. Sprinkle one cup of cheese on top and place in a preheated 350 degree oven for 30 minutes or until cheese on top is golden brown. Serves 4.