Turkey Enchiladas

Campbell's Turkey Enchiladas Recipe

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

At a glance

Prep

20 min.

Total

45 min.

Serves

4

Servings: 2 enchiladas each

Bake: 25 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or 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.

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RID#24356

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