Makes 10 enchiladas…

Do you have turkey leftovers in your fridge or freezer? Do you have a houseful of hungry eaters? Do you need a quick and tasty meal sure to satisfy the hungriest teenagers?  Look no further…these Baked Turkey Enchiladas are a real crowd pleaser that can be made up to one day ahead. Serve with a spinach or tossed green salad and a lower-fat salad dressing. If you are short on turkey you can substitute cooked chicken or canned tuna.


3 cups (650 mL)          cubed cooked turkey
1 10 oz (284 mL)        can cream of chicken soup (half fat or regular)
2 cups (500 mL)          shredded Cheddar cheese, divided
1 4½ oz (127 mL)       can green chilies, drained
½ cup (125 mL)          light sour cream
½                                 chopped red pepper
2 tbsp (30 mL)            chopped fresh cilantro (optional)
2 cups  (500 mL)         prepared tomato salsa, divided
1 340 g pkg                 small flour tortillas (10 per package)


1. Pre-heat oven to 350°F (180°C). Spray two 9 x 13 inch (3 L) casserole dishes
with nonstick cooking spray.
2. Combine turkey, soup, 1 cup (250 mL) cheese, chilies, sour cream, red pepper and
cilantro (if using).
3. Spread ½ cup (125 mL) of salsa in the bottom of each casserole dish.
4. Lay tortillas flat on cutting board or counter. Divide mixture evenly among
tortillas, placing filling in a line down the centre. Roll each tortilla into a fairly
tight cylinder. Place 5 tortillas seam side down in each casserole dish. Spoon
remaining salsa over top of tortillas and sprinkle with reserved cheese. Bake for
30-35 minutes or until bubbling and heated through.



Suppertime Survival © Bev Callaghan + Lynn Roblin 2020. All rights reserved.