Turkey Enchiladas

I was scared of this recipe at first. Lots of unusual ingredients thrown together that I don't necessarily consider enchilada filling. Color me corrected. It's delicious. Rich, tangy, cheesy goodness.

(And I'm thinking it would be a great way to use up leftover turkey at Thanksgiving time.)

Turkey Enchiladas
Makes 8 servings.

3 cups cooked cubed 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 olives
1/4 cup minced cilantro
1 teaspoon ground cumin
8 (10 inch) flour tortillas
1 can (28 ounces) green enchilada sauce, divided
2 cups (8 ounces) shredded Mexican cheese blend, divided

In a large saucepan, combine first 10 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and set aside.

Place 1/2 cup turkey mixture down 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 9 by 13 baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.

Cover and bake at 350° for 30 minutes. Uncover and bake for another 8-10 minutes or until bubbly.