Turkey Enchiladas
Recipe from Campbell's

A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.



by 8  people


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Servings: 4
Prep Time: 20 mins
Total Time: 45 mins
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Ingredients
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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    1/2  cup 
    sour cream
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    2   tablespoons 
    butter
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    1   
    medium onion, chopped (about 1/2 cup)
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    1   teaspoon 
    chili powder
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    2   cups 
    chopped cooked turkey or chicken
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    1  4  ounce can 
    chopped green chiles
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    8   
    flour tortillas (8-inch), warmed
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    1   cup 
    shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)

Directions
1.
Stir the soup and sour cream in a small bowl.
2.
Heat the butter in a 3-quart saucepan. Add the onion and chili powder and cook until the onion is tender, stirring occasionally. Stir in the turkey, chiles and 2 tablespoons soup mixture.
3.
Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place, seam-side down, into the baking dish. Pour the remaining soup mixture over the filled enchiladas. Sprinkle with the cheese.
4.
Bake at 350 degrees F. for 25 minutes or until the enchiladas are hot and bubbling.
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