This recipe is the perfect way to spice up your supper and get rid of some of that leftover Thanksgiving turkey just sitting there in your refrigerator. There are many variations to this traditional South of the Border meal. Any way you like it, it's sure to be a hit.
- 2 (10 3/4-ounce) cans cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup diced chilies
- 12 tortillas, flour or corn
- 1 cup grated Monterey Jack cheese
- 1 cup cheddar cheese
- 1/2 cup chopped onion
- 2 cups cooked cubed wild turkey
- Nonstick cooking spray
- 1/2 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 cheeses, onion, turkey and 1 cup of the soup mixture. Put two tablespoons of chese-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, ripe black olives and additional cheese, if desired. Yield: 4 to 5 servings
For other great wild game recipes check out the Wild Fare & Wise Words cookbook. click here.