Sour Cream Turkey Enchiladas

Title: Sour Cream Turkey Enchiladas

Categories: Poultry, Mexican, Main dish

Yield: 4 servings

1 cn Condensed cream of chicken

-soup (10 3/4 oz)

1/2 c Sour cream

1 tb Flour

1/4 c Sliced green onions

2 c Diced cooked turkey

1 c Frozen corn,broccoli and -red pepper mixture

12 ea Flour tortillas

4 oz American cheese, cubed

1 tb Milk

1/4 c Stuffed green olives

1 tb Cilantro

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

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

19Nov

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