Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  Cup           yellow or red onion -- chopped
   1      Tablespoon    butter
   2      Cups          Turkey -- cooked and shredded
   1      Can           stewed tomatoes -- (8 ounce)
     1/4  Cup           mild or hot salsa
   1      Can           diced green chilies (optional) -- (4 ounce)
     1/4  Teaspoon      chili powder
   1      Can           enchilada sauce -- (11 ounce)
   8                    corn tortillas
     1/4  Cup           salsa -- hot or mild
     3/4  Cup           Monterey cheese -- shredded
                        Sour cream as needed
                        Ripe olives -- whole as needed
   2                    avocados -- halved, peeled,
                        pitted and sliced into crescents
                        Guacamole as needed

Preparation:

Preheat oven to 450 degrees F. In a large skillet, saute onion in butter until softened. Add next 5 ingredients and heat through. Keep warm over low heat. Cover the bottom of a 12 x 8 x 2-inch baking pan with half the enchilada sauce. One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased skillet until soft and pliable. Place 1/4 cup turkey mixture on each tortilla and roll; place in baking dish. Repeat. Top with remaining enchilada sauce, salsa, and cheese. Cover and bake until heated through (15 minutes). Garnish with sour cream, avocado crescents and ripe olives. Serve with Spanish rice and guacamole. Makes 4 servings