Sunday, September 26, 2010


I have been making this recipe since we lived in Provo and were going to college. I got it from the couple who rented the front part of our house. It is my absolute favortie because it probably has the most calories of any enchillada recipe, so it tastes delectable. You of course could substitute with chicken, which I do most of the year.

Turkey Enchiladas
submitted by Barbie
2-3 cups turkey, shredded
1 doz. Flour/corn tortillas
1 small can diced green chilies
1 lb. jack cheese, grated
2 cans cream of chicken soup
1 can water
1 16 oz. container sour cream

Combine sour cream, soup, water and chilies.
Dip tortillas into mixture.
Fill tortillas with chicken and cheese.
Roll and place in 9x13 in. pan
Pour the rest of the mixture on top.
Sprinkle with any remaining cheese.
Bake at 350 for 30-40 min.

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