Turkey Enchiladas

The million dollar question: What do you do with all the turkey leftovers? We split up the turkey and gave everyone a to-go plate of turkey so we weren't stuck with all of it. Eric and Jess graciously gave us mac and cheese leftovers and my mom and dad gave us leftover cheesy potatoes and Brad gave us some leftover rolls. The result? Lots of yummy leftovers for the rest of the weekend. We at mac and cheese for lunch and dinner Friday, Garth had a turkey leg and potatoes Saturday for lunch with a roll and Sunday I made Turkey Enchiladas. They were a hit!

Ingredients

Makes servings USMetricAdjust Recipe (Help)

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 tablespoon butter or margarin

1 mediumonion, chopped

 

1 teaspoon chili powder

 

Directions

1. Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
2. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

It was a hit and super easy to make. I highly recommend this dish with chicken or leftover turkey. Enjoy!