| 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
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”