- 2 ½ C chopped turkey
- 1 ½ C grated cheese
- 2 C cream of chicken soup
- ½ C milk
- ¼ C chopped green chilies
- 12 flour tortillas
- Lettuce, if desired
- Tomatoes, if desired
- Salsa, if desired
- Heat soup, milk, and pepper and keep warm;
- Add about 2 T to the chopped turkey.
- Warm tortillas on hot griddle
- Fill with 1/12 of turkey and cheese each.
- Place in lightly greased 13x9x2” pan.
- Pour soup mixture over top and top with grated cheese.
- Bake at 350° for 45-50 minutes or until cheese is hot and bubbly.
- Serve with chopped lettuce, chopped tomatoes, and salsa, if desired.
Yield: 12 Enchiladas