Sour Cream Turkey Enchiladas

Recipe Ingredients

1		Condensed cream of chicken - soup (10 3/4 oz)
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Flour
1/4 cup	15g / 0.5oz	Sliced green onions
2 cups	292g / 10oz	Diced cooked turkey
1 cup	62g / 2.2oz	Frozen corn - broccoli and
		Pepper mixture
12		Flour tortillas
4 oz	113g	American cheese - cubed
1 tablespoon	15ml	Milk
1/4 cup	59ml	Stuffed green olives
1 tablespoon	15ml	Cilantro

Recipe Instructions

Heat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In medium saucepan combine 1/2 can soup, sour cream, flour and green onion; blend well.

Cook over medium heat until mixture is bubbly, stirring constantly. Stir in turkey and frozen vegetables; mix well. Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Warm tortillas as directed on package. Spoon about 1/4 cup filling on each tortilla; roll up.

Place on greased baking dish. In same saucepan, combine remaining 1/2 can soup, cheese and milk. Cook over medium heat until cheese is melted, stirring frequently. Pour evenly over enchiladas. Cover baking dish tightly with foil.

Bake at 350 degrees for 30 -35 minutes or until bubbly.

Top with olives and cilantro.

Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette 19Nov94

Source:
Land O Lakes Treasury of Country Recipes

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.