| 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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