Turkey Enchiladas

Win a blue ribbon at dinner tonight with these championship turkey
enchiladas. They're bound to be part of the regular dinner rotation
after the first bite.

Turkey Enchiladas
from Campbell's Kitchen

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

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup
 (Regular *or* 98% Fat Free)
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)

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.

Makes: 4 servings (2 enchiladas each).

Kitchen Clip Before serving, top the enchiladas with shredded
lettuce, chopped fresh cilantro and a spoonful of Pace® Chunky Salsa.
Received on Sat Apr 3 12:32:35 2010