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Wild Turkey Enchiladas
Thanks to Kenny Settle for sending in this recipe.

~ 2 cups cooked wild turkey, the legs and thighs are good for this
~ 2 cans cream of mushroom soup
~ 1/2 cup sour cream
~ 1 small can green chilies, drained
~ 2 cups shredded cheddar or Mexican blend cheese
~ 1/2 cup chopped onion
~ 1 small jalapeno pepper, seeds removed, finely diced
~ tortillas
~ sliced black olives
~ 1/2 cup shredded cheese

In a pan, mix the soup, sour cream and chilies together. Heat on low until smooth and heated through.

Spray a 13" x 9" baking pan with non-stick spray.

In a bowl, mix the turkey, cheese, onion, jalapeno and 1 cup of the soup mixture together.

Warm the tortillas.

Place 2 -3 tablespoons of the mixture on each tortilla and roll up. Place seam down in the baking pan.

Pour remaining soup mixture evenly over the top.

Cover and bake 25 minutes at 350 degrees.

Remove foil. Sprinkle on the olives and 1/2 cup cheese.

Cook another 10 15 minutes or until the cheese is melted.

Remove and let set a few minutes.

Serve with a salad and enjoy.

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