Enchiladas

Sometimes I'll update the pictures on a post if I remake it and feel like the new picture looks better.  This is one of my photo re-do's.  In the original recipe I used the rest of my leftover turkey, but tonight's rotisserie chicken is equally delicious!

Here's the original photo.  Both were equally delicious, but I liked the new picture better!

Ingredients:

1 pkg of 12 corn tortillas

3 cups of shredded cheddar or Mexican cheese blend

2 cups of leftover turkey cut into bite sized pieces

1/2 cup of canola oil

1 can of mild red enchilada sauce

1 small can of sliced black olives

Directions:

Heat oil in a shallow skillet over medium heat for a minute or two. Using a spatula or tongs dip the corn tortillas into the oil until they become soft (15 seconds or so) then place on a paper towel lined plate. When all tortillas are pliable from the oil you can begin the "rolling" process. Spray your casserole dish with non-stick cooking spray or wipe it with one of the oily paper towels so the enchiladas don't stick to the dish. Pour about 1/2 a cup of sauce into the bottom of the dish. Place a tortilla in the dish and put about a tablespoon each of cheese and turkey in the top third of the tortilla, then roll tightly. Pour another 2/3 cup of sauce, or enough to cover all enchiladas, then top with cheese and olives. Bake at 350 degrees for about 30 minutes or until cheese is golden brown. Let rest for about 20 minutes before serving. Garnish with sour cream and cilantro if desired. Enjoy!