Wild Turkey Enchiladas
Recipe submitted to "Cooking Across Turkey Country"
- 2(10 ¾ ounce) cans cream of mushroom soup
- ½ cup sour cream
- ½ cup diced chilies
- 12 tortillas, flour or corn
- 1 cup grated Monterey Jack cheese
- 1 cup cheddar cheese
- ½ cup chopped onion
- 2 cups cubed wild turkey, cooked
- Nonstick cooking spray
- ½ cup sliced ripe black olives (optional)
Combine soup, sour cream, and chilies. Heat thoroughly. Warm tortillas in damp towel in microwave or in a non-stick skillet over the stove. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheese, onion, turkey, and 1 cup of the soup mixture. Put two tablespoons of cheese-turkey mixture in the center of each tortilla. Roll tortillas and place in baking dish. Pour remaining soup mixture over top. Cover and bake at 350 Degrees for 30 minutes. Uncover and top with sliced black olives and additional cheese, if desired. Serves 4-5
Note: A great way to spice up leftover turkey—south of the border style.