Instructions: Combine turkey, 1/4 cup picante sauce, cream cheese, green onions, cumin and oregano in skillet. Place over low heat until cheese is melted, stirring occasionally. Stir in 1/2 cup of the shredded cheese.

Spoon a scant 1/3 cup turkey mixture down center of each tortilla. Roll tortilla up and place seam side down in lightly greased 12x7-inch baking dish.

Spoon remaining picante sauce evenly over enchiladas. Cover with remaining shredded cheese.

Bake at 350 degrees for 15 minutes or until heated through. Garnish with lettuce, radish slices and olives and additional picante sauce as desired.

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