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Turkey Enchiladas

At a glance

Prep

20 min.

Total

45 min.

Serves

4

: 2 enchiladas each

Bake: 25 min.

Cost per recipe: $11.09

A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup sour cream
2 tablespoons butter
1  medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups  chopped cooked turkey  or chicken
1 can  (about 4 ounces) chopped green chiles
8 flour tortillas  (8-inch), warmed
1 cup  shredded Cheddar cheese   or Monterey Jack cheese (about 4 ounces)

How to Make It

  • 1

    Stir the soup and sour cream in a small bowl.

  • 2

    Heat the butter in a 3-quart saucepan.  Add the onion and chili powder and cook until the onion is tender, stirring occasionally.  Stir in the turkey, chiles and 2 tablespoons soup mixture.

  • 3

    Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup turkey mixture down the center of each tortilla.  Roll up the tortillas and place, seam-side down, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.  Sprinkle with the cheese.

  • 4

    Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

calories

622 646

totalfat

29.8g 32.6g

saturatedfat

13.5g 13.8g

cholesterol

106mg 107mg

sodium

1602mg 1732mg

totalcarbohydrate

55.4g 55.4g

dietaryfiber

4.9g 4.9g

protein

34g 34g

vitamina

20%DV 25%DV

vitaminc

20%DV 20%DV

calcium

40%DV 40%DV

iron

20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.