This savory turkey enchilada recipe will fill a hungry family and then some. Yet one more delicious way to use that leftover turkey!

Ingredients

• 3 cups cubed cooked turkey
• 1 cup chicken broth
• 1 cup cooked long grain rice
• 2 plum tomatoes, chopped
• 1 medium onion, chopped
• 1/2 cup canned chopped green chiles
• 1/2 cup sour cream
• 1/4 cup sliced ripe or green olives with pimientos
• 1/4 cup minced fresh cilantro
• 1 teaspoon ground cumin
• 8 flour tortillas (8 inches)
• 1 can (28 ounces) green enchilada sauce, divided
• 2 cups shredded mexican cheese blend, divided

Directions

1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from heat.
2. Place 3/4 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.