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Simon Kistemaker

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Tex-Mex	Main dish, Tex-mex, Chicken, Poultry	6	Servings

INGREDIENTS

1 1/2	c	Turkey; shredded cooked
1 1/2	c	Sharp cheese; shredded
1/2	c	Onion; chopped
1	c	Cream of mushroom soup
1	c	Tomato soup
10	oz	Enchilada sauce; mild
12		Corn tortillas

INSTRUCTIONS

Just tried this last night and it was so good I wanted to share it. It's
from the back of a can of El Paso enchilada sauce - but I substituted
cooked turkey from our last "bird" that I had in the freezer. I originally
called for cooked shredded beef. Combine turkey, onion and 1/2 cup cheese
and set aside. Combine soups and sauce. Dip tortillas in hot oil a few
seconds on each side to .. soften. (I used the microwave to heat them up)
Top each with a heaping tablespoon turkey mixture, roll up and place seam
side down in 13x9 inch baking dish. Pour sauce over and top with 1 cup
cheese. Bake 350 degrees for 1/2 hour. Makes six serving. Leftovers can be
refrigerated and re heated. This was really good. A "keeper". Barbara in
Urbana, IL FROM:   E BARBARA MEYER   (KVBF95A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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