Ingredients
1 tbsp. butter
3 cups cooked turkey, shredded and divided
12 6-inch white or yellow corn tortillas
1 can (10 oz.) green chile enchilada sauce, divided
1 can (4 oz.) chopped green chiles, divided
8 oz. Monterrey jack cheese, grated, divided
8 oz. cheddar cheese, grated, divided
1 head iceberg lettuce, chopped
1/2 bunch cilantro leaves, chopped
fresh salsa for garnish
sour cream for garnish
black olives for garnish
salt to taste
pepper to taste

Directions
Place the corn tortillas in a buttered pie plate. Cover with plastic wrap and steam them on high in a microwave oven for 2 minutes.

Preheat oven to 375 degrees F. Butter a 9x13-inch glass baking dish.

Pour the enchilada sauce into a shallow bowl. Spread a thin layer of sauce on the bottom of the glass baking dish. Dip one tortilla in the sauce and place on the right end of the glass baking dish. Place 2 to 3 pieces of turkey on the tortilla, then some of the chopped green chiles and some of the cheeses. Top with another tortilla that has been dipped in the sauce.

Repeat the layering process on the right end of the glass baking dish until you reach the sixth tortilla. Finish with a layer of sauce and cheeses. Repeat the layering process on the left end of the dish with the remaining ingredients and finish with a layer of the remaining sauce and cheeses. Season to taste with salt and pepper.

Bake for 20 minutes at 375 degrees F. or until heated through. Meanwhile, chop the lettuce and combine it with the cilantro in a medium size bowl. Remove the enchilada pies from the oven and cut into wedges to serve. Garnish with the lettuce-cilantro mixture, salsa, sour cream and olives. Serves 8.