Turkey Enchilada Bake

2 tbl butter
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sliced ripe olives
1/4 cup chopped green chilies
1/2 tsp salt
1/2 cup plain yogurt
1 can condensed cream of chicken soup
1 1/2 cups cubed, cooked turkey
1 cup shredded cheddar cheese
8 corn tortillas
1/4 cup oil

Heat over to 350. In medium saucepan melt butter, saute onion and garlic until tender. Stir in 1/4 cup olives, chilies, salt, yogurt, and soup; mix well. Reserve 3/4 cup sauce. To remaining sauce, fold in turkey and 1/2 cup cheese.

In medium skillet, heat oil and lightly fry tortillas. Fill tortillas with turkey mixture and roll up. Place seam side down in ungreased 12x8 inch dish. In small bowl, combine reserved 3/4 cup sauce and milk and spoon over tortillas. Bake at 350 for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives.

Serves 6-8