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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Although the ingredients look plain and boring, these enchiladas are surprisingly good. They're especially kid-friendly and you can serve all kinds of condiments on the side. I usually make a couple batches of these after Thanksgiving and freeze. It's one of our favorite leftover turkey dishes, but I've also made them with chicken and ground beef. Ingredients:
1 1/2 cups cooked turkey, shredded |
1 1/2 cups cheddar cheese, shredded |
1/2 cup onion, chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can tomato soup |
1 (10 ounce) can enchilada sauce |
12 corn tortillas |
Directions:
1. Combine turkey, onion and 1/2 cup cheese and set aside.
2. Combine soups and sauce.
3. Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up).
4. Top each with a heaping tablespoon turkey mixture, roll up and place seam side down in 13x9 inch baking dish.
5. Pour sauce over and top with 1 cup cheese.
6. Bake at 350ºF for 1/2 hour.
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