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Source: Campbell's Recipes
Tagged With: 4 servings (2 enchiladas each)
Turkey Enchiladas
A great way to use any leftover cooked turkey, these enchiladas are sure to please your family for a busy weekday meal.
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Serves: 4 servings (2 enchiladas each)
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup sour cream
2 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked turkey or chicken
1 can (about 4 ounces) chopped green chiles
8 flour tortilla (8-inch), warmed
Monterey Jack cheese (about 4 ounces) or 1 cup shredded Cheddar cheese




Stir the soup and sour cream in a small bowl.
Heat the butter in a 3-quart saucepan.  Add the onion and chili powder and cook until the onion is tender, stirring occasionally.  Stir in the turkey, chiles and 2 tablespoons soup mixture.
Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup turkey mixture down the center of each tortilla.  Roll up the tortillas and place, seam-side down, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.  Sprinkle with the cheese.

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.


Notes:
Nutritional Values per Serving using Cream of Celery Soup: Calories 725, Total Fat 36g, Saturated Fat 17g, Cholesterol 112mg, Sodium 1552mg, Total Carbohydrate 62g, Dietary Fiber 6g, Protein 38g, Vitamin A 21%DV, Vitamin C 21%DV, Calcium 41%DV, Iron 29%DV

Nutritional Values per Serving using 98% FF Cream of Celery Soup: Calories 701, Total Fat 34g, Saturated Fat 17g, Cholesterol 116mg, Sodium 1388mg, Total Carbohydrate 61g, Dietary Fiber 5g, Protein 38g, Vitamin A 17%DV, Vitamin C 21%DV, Calcium 40%DV, Iron 29%DV


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