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Source: Campbell's Recipes
Tagged With: 8 servings (1 enchilada each)
Southwestern Turkey, Corn and Chile Enchiladas
You can put together these flavor-packed enchiladas earlier in the day, cover and refrigerate, and bake when you're ready.
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Serves: 8 servings (1 enchilada each)
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup
1/2 cup fat free sour cream
Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 cups chopped cooked turkey or chicken
1 1/2 cups chopped plum tomato
1 can (4 ounces) chopped green chiles
8 flour tortilla (8-inch), warmed
1/2 cup shredded reduced fat Cheddar cheese or Monterey Jack cheese
Chopped fresh cilantro leaves




Stir the soup and sour cream in a small bowl until the mixture is smooth.
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the onion and cook until it's tender. Stir in the turkey, 1 cup tomatoes, chiles and 2 tablespoons soup mixture.
Spread 1/2 cup soup mixture on the bottom of 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 in the baking dish. Spoon the remaining soup mixture over the filled tortillas. Top with the cheese.
Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining tomatoes and the cilantro.


Notes:
Nutritional Values per Serving using V8 Southwestern Corn Soup: Calories 299, Total Fat 8g, Saturated Fat 2g, Cholesterol 33mg, Sodium 583mg, Total Carbohydrate 38g, Dietary Fiber 3g, Protein 18g, Vitamin A 12%DV, Vitamin C 24%DV, Calcium 20%DV, Iron 14%DV

Tips:
Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.




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