Southwestern Turkey, Corn and Chile Enchiladas

This tempting dish sounds complicated, but it's not - it also sounds
delicious, and it is!

Southwestern Turkey, Corn and Chile Enchiladas
from Campbell's Kitchen

Prep Time: 20 min. Bake Time: 25 min.

1 carton (18.3 ounces) Campbell's(R) V8(R) Southwest Corn Soup
1/2 cup fat free sour cream
vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 cups chopped cooked turkey or chicken
1 1/2 cups chopped plum tomatoes
1 can (4 ounces) chopped green chiles
8 flour tortillas (8-inch), warmed
1/2 cup shredded reduced fat Cheddar cheese or Monterey Jack cheese
Chopped fresh cilantro leaves

Directions:
Stir the soup and sour cream in a small bowl.
Spray a 10-inch skillet with the cooking spray and heat over medium-high
heat for 1 minute.  Add the onion and cook until it's tender. 
Stir in the turkey, 1 cup tomatoes, chiles and 2 tablespoons soup mixture.
Spread 1/2 cup  soup mixture on the bottom of an 11 x
8-inch 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 in the baking dish.  Spoon the remaining
soup mixture over the filled tortillas.  Top with the cheese.
Bake at 350 degreesF. for 25 minutes or until the enchiladas are hot and
bubbling.  Top with the remaining tomatoes and the cilantro. Serves 8.

Kitchen Clip:
Add a little spice to your enchiladas by adding 1 teaspoon of hot pepper
sauce to the soup mixture.
Received on Wed Feb 25 17:57:50 2009