Turkey Enchiladas
A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.
Ingredients
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1 can (10 3/4 ounces) 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 tbsp. butter
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1 medium onion, chopped (about 1/2 cup)
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1 tsp. chili powder
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2 cups chopped cooked turkey or chicken
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1 can (about 4 ounces) 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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how-tos
Recommended Recipe:
Chicken Enchiladas
In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.
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