Turkey Enchiladas

by gnickas-caruso

Prep time: 0:05 Overall time: 0:45

Servings: 7 servings

INGREDIENTS

4 lb ground Turkey
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup salsa
1/2 cup water
Flour tortillas warmed (6-inch)
1/2 cup shredded Cheddar cheese or Colby/Monterey Jack Cheese
1 packet Ortega Taco Seasoning Mix
2 Scoops Sour Cream (Optional)
1 tomato

INSTRUCTIONS

Cook the turkey in skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, salsa, water, and taco seasoning in the skillet and heat until well mixed. Add a pinch of the cheese and stir until mixed well. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture.

Spread about 1/4 cup turkey mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. (Microwave the tortillas between to damp paper towels so that they are more malleable Pour the remaining cheese and diced tomatoes over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 20 minutes or until the enchiladas are hot and bubbling. Top with sour cream!

CHEF COMMENTS

This is a take on a Campbell's Recipe

Tagged: maincourses, turkey, turkeyenchiladas add tags

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