- 4
- 20 mins
- 45 mins
4/5
(1 Votes)
Ingredients
- 1 can (10 3/4 ounces) Cream of Celery Soup
- 1/2 cup sour cream
- 2 tbsp. butter
- 1 medium onion, chopped (about 1/2 cup)
- 1 tsp. 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)
Preparation
Step 1
1.Stir soup and sour cream in small bowl.
2.Heat butter in 3-quart saucepan. Add onion and chili powder and cook until onion is tender, stirring occasionally. Stir in turkey, chiles and 2 tablespoons soup mixture.
3.Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down center of each tortilla. Roll up tortillas and place, seam-side down, into baking dish. Pour remaining soup mixture over filled enchiladas. Sprinkle with cheese.
4.Bake at 350 degrees for 25 minutes or until enchiladas are hot and bubbling.