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Monday, July 6, 2009

Turkey Enchiladad

12 Flour tortillas
4 c. cubed turkey
1 -14 oz can cream of mushroom soup
1 can black olives
1-16 oz. can sour cream
1/2 can milk
1 pound cheddar cheese, grated
2 1/2 c. salsa

combine soup with 1/2 can milk, 1/2 can water. Fill tortillas with handful of turkey, 2 Tbls. soup mix, spoon full of salsa, sour cream, some cheese and olives. Put 1 cup cream of mushroom soup in bottom of casserole dish. Place filled tortillas seam side down in casserole dish. Pour the rest of soup over the top, cover with remaining cheese and olives. Bake at 350* for 30-40 minutes.

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