| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Poultry, Mexican, Main dish | 4 | Servings |
INGREDIENTS
| 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 | Flour tortillas | |
| 4 | oz | American cheese, cubed |
| 1 | tb | Milk |
| 1/4 | c | Stuffed green olives |
| 1 | tb | Cilantro |
INSTRUCTIONS
Heat oven to 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 with foil. Bake at 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 19Nov94 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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