2 (10 3/4-ounce) cans of cream of mushroom soup 1/2 cup sour cream 1/2 cup diced green chilies 12 tortillas, flour or corn 1 cup Monterey Jack cheese 1 cup Cheddar cheese 1/2 cup chopped onion 2 cups cooked, cubed wild turkey Nonstick cooking spray Combine soup, sour cream, and chilies.
Heat thoroughly.
Warm tortillas in damp paper towel in microwave.
Coat a 13x9x2-inch baking pan with nonstick cooking spray.
Mix cheeses, onion, turkey, and 1 cup soup mixture.
Put 2 tablespoons of cheese-turkey mixture in center of each tortilla.
Roll tortillas and place in baking pan.
Pour remaining soup mixture over top.
Cover and bake at 350 degrees for 30 minutes.
Uncover and top with sliced ripe olives and additional cheese if desired.
Yield: 4 to 5 servings.
OR 1 (5-6 lbs.
) duck 1 med.
onion, peeled 1 tbsp.
butter 3 oranges 1 tbsp.
flour Salt and pepper 1 (8 oz.
) jar orange marmalade Simmer the neck and giblets of duck in water covered for about 1/2 hour.
Chop giblets and discard neck.
Melt butter and stir in flour.
Add orange marmalade and stock from giblets; set aside.
Season duck inside and out with salt and pepper and dredge lightly with flour.
Put onion and one peeled orange in the cavity of the duck.
Secure with skewers.
Put onto a rack in a shallow roasting pan and cook for 30 minutes at 450 degrees.
Reduce heat to 350 degrees and pour marmalade gravy over the duck.
Cook for 1 hour, basting occasionally.
Remove duck from oven.
Use the remaining drippings for gravy.
Decorate with the remaining two oranges.
Serves 4.