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Sour Cream Turkey Enchiladas

Source of Recipe

Pillsbury Family Dinners


List of Ingredients

10 3/4 ounces cream of chicken soup, condensed
1/2 cup light sour cream
2 tablespoons flour
1/4 cup green onions -- sliced
2 cups diced cooked Honey-Roasted Turkey Breast
1 cup Frozen corn, red and green peppers -- (Santa Fe Style)
12 tortillas -- (6-inch)
4 ounces processed American cheese -- cubed
2 tablespoons skim milk
1 tablespoon fresh parsley -- chopped


Recipe

Heat oven to 350ºF. Lightly grease 13x9-inch (3-quart) baking dish. In medium saucepan, combine 1/2 can soup, sour cream, flour and green onions; 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 thoroughly heated, stirring occasionally.

Warm tortillas as directed on package. Spoon about 1/4 cup filling on each tortilla; roll up. Place in greased baking dish. In same saucepan, combine remaining 1/2 can soup, cheese and milk. Cook over enchiladas. Cover baking dish tightly with foil. Bake at 350ºF for 30 to 40 minutes or until bubbly. Top with olives and parsley if desired. Serve with salsa.

NOTES : * Sixteen ounces deli turkey can be substituted for Honey Roasted Turkey Breast.