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 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)
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