Baked Turkey Enchiladas |
Do you have a fridge full of holiday turkey leftovers? Do you have a houseful of hungry holiday guests or starving teenagers? Do you need a quick and tasty potluck supper? Look no further…these Baked Turkey Enchiladas are a real crowd pleaser that can be made up to one day ahead. Serve with a spinach or tossed green salad and a lower-fat salad dressing.
Ingredients
- 3 cups (750 mL) cubed cooked turkey
- 10 oz (284 mL) can cream of chicken soup (half fat or regular)
- 2 cups (500 mL) shredded Cheddar cheese, divided
- 4-½ oz. (127 mL) can green chilies, drained
- ½ cup (125mL) light sour cream
- ½ chopped red pepper
- 2 tbsp (25mL) chopped fresh cilantro (optional)
- 2 cups (500mL) prepared tomato salsa, divided
- 340 g pkg. small flour tortillas (10 per package)
Directions
- Pre-heat oven to 350°F (180°C). Spray two 9 x 13 inch (3 L) casserole dishes with nonstick cooking spray.
- Combine turkey, soup, 1 cup (250 mL) cheese, chilies, sour cream, red pepper and cilantro (if using).
- Spread ½ cup (125 mL) of salsa in the bottom of each casserole dish.
- Lay tortillas flat on cutting board or counter. Divide mixture evenly among tortillas, placing filling in a line down the centre. Roll each tortilla into a fairly tight cylinder. Place 5 tortillas seam side down in each casserole dish. Spoon remaining salsa over top of tortillas and sprinkle with reserved cheese. Bake for 30-35 minutes or until bubbling and heated through.
Suppertime Survival © Bev Callaghan + Lynn Roblin 2005. All rights reserved.
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