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 350�F. 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 350�F 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.
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