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Turkey Enchiladas

Turkey Enchiladas

4.4
(15)

A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.

serves 4 people

Ingredients

cost per recipe: $11.60

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup

  • 1/2

    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)

view nutrition info

How to Make It

Step 1

Stir the soup and sour cream in a small bowl.

Step 2

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.

Step 3

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.

Step 4

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Celery Soup

Campbell's® Condensed 98% Fat Free Cream of Celery Soup

BUY NOW
Campbell's® Condensed Cream of Celery Soup

Campbell's® Condensed Cream of Celery Soup

BUY NOW

Ratings & Reviews

(15)
  • Dougie H.

    November 29, 2013

    Left Over Turkey Recipie Suggestion

    Concocted a very similar version to this copyrighted version OVER a decade ago. The only difference IS using Cream of Mushroom AND Cream of Chicken Campbell Condensed Soups (BEST for COOKING) and finely chopped red pepper with the chives as garnish. It is YUMMY! A dash of fresh cilantro as the final garnish adds to the taste. Credits to the chef of this recipe.

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  • tiansteve

    November 24, 2013

    Kids LOVED it

    I made it last year after Thanksgiving and now it is a 3 x's a month favorite! I think the peppers add something awesome to this dish.

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  • Marissa23

    June 15, 2013

    Excellent as is or low fat

    This recipe is great as is or low-fat. I typically add about 2.5 cups of chicken and only use 6 or 7 tortillas so each has a little more filling. I've also made them low fat/low carb using 98% fat free Campbell's Cream of Chicken soup, fat-free sour cream, 2% reduced fat shredded cheese and whole wheat low-carb tortillas and I couldn't tell the different between the low fat and the original recipe. Great either way.

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  • Mia1377

    January 1, 2013

    This receipe is great

    I cannot find cream of celery soup where I live so I use cream of poblano chile soup. My husband wants me to make this recipe at least 3 times a month it is delicious.

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    (0) (0)
  • lquale

    July 22, 2012

    Turkey Enchiladas

    I have made this recipe several times with chicken or turkey depending on what I had available. Thumbs up!

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