A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.
cost per recipe: $11.60
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
cup sour cream
medium onion, chopped (about 1/2 cup)
teaspoon chili powder
cups chopped cooked turkey or chicken
can (about 4 ounces) chopped green chiles
flour tortilla (8-inch), warmed
cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
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.