Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 3 cups turkey (up to 4 cups) -- cooked, diced

  4. 1 dozen flour tortillas

  5. 1 1/2 cups Monterrey Jack cheese -- grated

  6. 1 can cream chicken soup

  7. 1 can cream mushroom soup

  8. sour cream

  9. 1 can Hertez red or green sauce -- (4 oz)

  10. OR Pace picante

  11. OR green chilies

  12. 1 dash salt garlic or garlic salt

  13. minced onion

  14. chopped black olives if desired

Instructions Jump to Ingredients ↑

  1. Combine the soups and add about 1 cup sour cream in a medium saucepan. Warm until well-blended. Add Hertez, chilies, or other hot sauce, garlic, salt.

  2. Spoon about 2 tbsp. of the turkey into a flour tortilla along with a spoonful of sauce. Sprinkle with grated cheese and a 'dollop' of more sour cream (optional, I don't do), roll up and place in a casserole dish seam side down. Continue until all the tortillas have been rolled. Spoon the rest of the sauce over the top of the rolled enchiladas, be sure to moisten ends to keep them soft. Sprinkle the remaining cheese over the top, add the minced onion and chopped olives for garnish (also optional, also something I've never done).

  3. Bake 325F for about 30 minutes, until the flour tortillas are soft, the cheese is melted, and everything is 'bubbly


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