Subject: Campbell's Turkey Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 09 2000 - 03:30:42 EST
Food for Thought:
The family fireside is the best of schools. (Arnold H. Glasow)
Recipe of the Day:
Turkey takes a turn in easy-to-make enchiladas--another holiday leftover
idea from Campbell?s.
Campbell's Turkey Enchiladas
Prep/Cook Time: 50 minutes
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup sour cream
2 tbsp. margarine or butter
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cooked turkey or chicken
1 can (4 oz.) chopped green chilies
8 flour tortillas (8")
1 cup shredded Cheddar or Monterey Jack cheese
MIX soup and sour cream.
HEAT margarine in saucepan. Add onion and chili powder and cook until
tender. Add turkey, chilies and 2 tbsp. soup mixture.
SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Along one side
of each tortilla, spread about 1/4 cup turkey mixture. Roll up each
tortilla around filling and place seam-side down in baking dish.
SPREAD with remaining soup mixture. Sprinkle with cheese. Bake at 350°F.
25 min. or until hot. Serves 4.
Shopping List:
1 can Campbell's Condensed Cream of Celery or 98% Fat Free Cream of
Celery Soup
Cooked turkey or chicken
Sour cream
Shredded Cheddar or Monterey Jack cheese (4 oz.)
Margarine or butter
8 flour tortillas (8?)
1 can (4 oz.) chopped green chilies
Medium onion
Chili powder
Kitchen Clip:
If the heat of chilies or chili powder becomes too much for your mouth,
put out the fire with dairy products or starches: milk, ice cream,
bread, rice, etc.
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