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Turkey Enchiladas
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Brief Description
Awesome leftovers. Served great with spanish rice and a green salad
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Main Ingredient
Turkey or Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I added about a cup of Black Beans to add color and flavor. I like my enchiladas saucy, so I doubled the sauce ingredients. You can also add 1 medium onion chopped and 1 tsp of chili powder. I like it with out.
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Posted By: chelseafiggins
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Posted On: Sep 29, 2014
Number of Servings:
Ingredients:
- 1 cans - (10 3/4 oz) Condensed Cream of Celery Soup
- 1/2 cups - Sour Cream
- 2 tablespoons - Butter melted
- 2 cups - Turkey or Chicken Cooked
- 1 cans - (4 oz) Chopped Green Chiles
- 8 - Flour Tortillas Warm
- 2 cups - Monterey Jack or Cheddar Cheese
Directions:
Preheat over to 350
1. Stir the soup, butter and sour cream in a small bowl
2. Take 2 to 4 tablespoons of soup mixture and add it to the turkey and chilies in a separate bowl.
3. In a 2-quart shallow baking dish, spread 1/2 cup of the soup mixture. Spoon about 1/4 cup of turkey mixture down in the center of each tortilla. Sprinkle some cheese on it. Roll up the tortillas and place, seam-side down, into the baking dish.
4. Pour the remaining soup mixture over the filled enchiladas.
5. Sprinkle with cheese.
6. Bake for 25 minutes or until the enchiladas are hot and bubbling.
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