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Ingredients:
1 can condensed cream of chicken soup (10, 3/4 oz)
1/2 cup sour cream
1 tbsp flour
1/4 cup sliced green onions
2 cup diced cooked turkey
1 cup frozen corn,broccoli and red pepper, mixture
12 each flour tortillas
4 oz american cheese, cubed
1 tbsp milk
1/4 cup stuffed green olives
1 tbsp cilantro
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
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Sour Cream Turkey Enchiladas Recipe brought to you by Mexican Recipes To-Go
