Sour Cream Turkey Enchiladas Recipe - Cooking Index
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 | Cheddar cheese - shredded |
1 tablespoon | 15ml | Milk |
1/4 cup | 59ml | Stuffed green olives |
1 tablespoon | 15ml | Cilantro |
Heat oven to 350F. 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 350F for 30 -35 minutes or until bubbly. Top with olives and cilantro.
Source:
Tres Amigos Restaurant
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