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Sour Cream Turkey Enchiladas

Sour Cream Turkey Enchiladas is a volume 5-11 nov. 2002 recipe made with Cooked Cubed Turkey, Sour Cream, Cream Of Chicken Soup, Cream Of Mushroom Soup, and Herdez Or Other Chili Salsa. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 cup
• 1 cup
• 1 can
• 1 can
• 1 can
• to taste

Method (preview)

1. 1

   Heat the soups together with Herdez and sour cream in a medium saucepan, when warm, add the cubed turkey (make small cubes) and continue to warm till bubbly.

2. 2

   Warm the flour tortillas over a griddle, till soft not 'crunchy'.

3. 3

   Ladle some of the soup mix onto each tortilla, adding a sprinkle of the cheese and minced vegetables before rolling up.

4. 4

   When the casserole is firmly packed, ladle more of the liquid from the soups on top, covering all edges so nothing is 'hard and crunchy' while baking.

5. 5

   Top with the rest of the cheese and remainder of the cilantro and chopped jalapenos.

6. 6

   May add sprinkles of hot pepper flakes if you prefer hotter foods.

7. 7

   Bake at 325F for 20 - 30 minutes, until everything is blended together, cheese melted and tortillas 'falling apart soft'.

8. 8

   Contributed to the FareShare Gazette by Martha; 17 November 2002. www.fareshare.net