Turkey Enchiladas

I had a turkey in the freezer that needed cooked, so we had these on the fourth of July for lunch!
My family loved them.

2 cups shredded Cheddar and Monterey cheese blend


1 onion, chopped

1 (2 ounce) can sliced black olives

24 (6 inch) corn tortillas
 
1 batch Texas enchilada sauce
 
1/2 can salsa verde
 
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x13 inch baking dishes.


2.In a small bowl, combine the cheese, onion, and black olives.

3.In a small skillet, heat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.

4.Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom  of pan is covered with enchiladas. Spread enough sauce over to cover.

5.Repeat process in second pan spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.  Pour salsa verde over the top before serving.  Serve with mock sour cream (see sauce recipes)