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
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup sour cream
2 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked turkey or chicken
1 can (about 4 ounces) chopped green chiles
8 flour tortilla (8-inch), warmed
1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
0.5 cup sour cream
2 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked turkey or chicken
1 can (about 4 ounces) chopped green chiles
8 flour tortilla (8-inch), warmed
1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
Instructions
Stir the soup and sour cream in a small bowl.
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.
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.
Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.
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.
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.
Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.
Turkey Enchiladas
A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.
Directions
Print
Stir the soup and sour cream in a small bowl.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.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.Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup sour cream2 tablespoons butter1 medium onion, chopped (about 1/2 cup)1 teaspoon chili powder2 cups chopped cooked turkey or chicken1 can (about 4 ounces) chopped green chiles8 flour tortilla (8-inch), warmed1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
Thanksgiving Leftover Hand Pies
Not everyone loves leftovers so the secret...
Hummus Veggie Toast
This hummus toast is perfect for days when...
Creamy Southwest Tomato Soup
Sometimes the easiest recipes taste the be...
Peaches & Cream Cups
Canned peaches are sautéed with butter, b...