Turkey Enchiladas

Turkey Enchiladas

1 can Campbell’s condensed Creamy Ranchero Tomato Soup
2 cups cooked turkey cut in tiny cubes
1 ½ cups shredded cheddar cheese
¼ cup Pace Picante Sauce
¼ cup milk
10 taco size flour tortillas

In a bowl mix ½ can of soup, turkey, and ½ cup of cheese.

Spoon a little turkey mixture down the center of each tortilla.
Roll up and place seam side down in a 2 qt, 9x12 baking dish (sprayed with non stick cooking spray).

In the same bowl mix the Picante Sauce, remaining soup, and the milk.
Pour soup mixture over top of the enchiladas and spread to cover all.

Top with remaining cheese and cover with foil.

Bake at 375 for 30 to 40 min. till hot.

Serve with extra shredded cheese, Picante Sauce, sour cream, sliced black olives, or whatever you like for toppings.
Add a side of Spanish rice and cheese dip with tortilla chips!

Back To Chicken & Turkey Recipes Page


*The Corner Desk . Com* Turkey Enchiladas 1 can Campbell’s condensed Creamy Ranchero Tomato Soup 2 cups cooked turkey cut in tiny cubes 1 ½ cups shredded cheddar cheese ¼ cup Pace Picante Sauce ¼ cup milk 10 taco size flour tortillas In a bowl mix ½ can of soup, turkey, and ½ cup of cheese. Spoon a little turkey mixture down the center of each tortilla. Roll up and place seam side down in a 2 qt, 9x12 baking dish (sprayed with non stick cooking spray). In the same bowl mix the Picante Sauce, remaining soup, and the milk. Pour soup mixture over top of the enchiladas and spread to cover all. Top with remaining cheese and cover with foil. Bake at 375 for 30 to 40 min. till hot. Serve with extra shredded cheese, Picante Sauce, sour cream, sliced black olives, or whatever you like for toppings. Add a side of Spanish rice and cheese dip with tortilla chips! Back To Chicken & Turkey Recipes Page