Turkey Enchiladas Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Awesome leftovers. Served great with spanish rice and a green salad

    Main Ingredient:

    Turkey or Chicken

    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min

    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.

    Source

    Campbell's Kitchen

    Posted By:

    chelseafiggins

    Posted On:

    September 29, 2014

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    Trackbacks

    1. my div says:

      […] Turkey Enchiladas – Turkey, green chilies, sour cream sauce, (and black beans, if you like) rolled in tortillas and baked; all ready in about an hour. […]

    2. my div says:

      […] Turkey Enchiladas – Turkey, green chilies, sour cream sauce, (and black beans, if you like) rolled in tortillas and baked; all ready in about an hour. […]

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