You may also like
Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 10 to 12 flour tortillas
- 1 can cream of chicken soup
- 1 1/2 c. diced turkey or chicken
- 6 oz. shredded Cheddar cheese
- 1 onion, chopped
- 1 (8 oz.) carton sour cream
- 3 Tbsp. Pace picante sauce
Method
- Mix soup and sour cream.
- Set aside 1/3 of it.
- To the 2/3 add all the other ingredients.
- Fill tortillas; roll seam-side down and place in greased 9 x 13-inch pan.
- Dilute 1/3 mixture to soup with milk and pour over the enchiladas.
- Sprinkle with cheese.
- Bake at 325° for 30 minutes.
- Freezes well before baking.
