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.