- 3 half-inch slies of Boar's Head Ovengold Turkey, cut into ½" cubes (approx. 1¾ lbs)
- 1 lb chunk of Boar's Head Monterey Jack Cheese with Jalapeño, shredded
- 1 cup sour cream
- ¼ tsp salt
- 1 tsp chili powder
- 1/8 tsp ground red pepper
- 10 six-inch flour tortillas
- ½ cup sliced black olives
- ¼ cup minced green onion
- Combine turkey, two cups cheese, sour cream and seasonings; mix well. Spread ¼ cup turkey mixture on each tortilla; roll up tight. Pour ½ cup enchilada sauce on bottom of 12" x 8" baking dish. Place tortillas in baking dish, seam side down; top with remaining enchilada sauce and cheese. Bake oven at 350° F for 20 minutes or until thoroughly heated. Top with olives and green onion.
