MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Sour Cream Turkey Enchiladas
  Categories: Poultry, Mexican, Main dish
       Yield: 4 servings
       1 cn Condensed cream of chicken
            -soup (10 3/4 oz)
     1/2 c  Sour cream
       1 tb Flour
     1/4 c  Sliced green onions
       2 c  Diced cooked turkey
       1 c  Frozen corn,broccoli and
            -red pepper mixture
      12 ea Flour tortillas
       4 oz American cheese, cubed
       1 tb Milk
     1/4 c  Stuffed green olives
       1 tb Cilantro
   Heat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.  In
   medium saucepan combine 1/2 can soup, sour cream, flour and green
   onion; blend well.  Cook over medium heat until mixture is bubbly,
   stirring constantly.  Stir in turkey and frozen vegetables; mix well.
   Cook over medium heat until mixture is thoroughly heated, stirring
   occasionally.  Warm tortillas as directed on package.  Spoon about
   1/4 cup filling on each tortilla; roll up.  Place on greased baking
   dish.  In same saucepan, combine remaining 1/2 can soup, cheese and
   milk.  Cook over medium heat until cheese is melted, stirring
   frequently.  Pour evenly over enchiladas.  Cover baking dish tightly
   with foil.  Bake at 350 degrees for 30 -35 minutes or until bubbly.
   Top with olives and cilantro.
   Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette