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Turkey or Chicken Enchiladas


  • 1 chicken or 3-4 cup diced roast turkey
  • 1 dozen flour tortillas
  • 2 cans cream of chicken soup
  • 1 carton sour cream (6oz.)
  • 1 can green chilies (4oz)
  • 1 cup chicken broth
  • 1/2-1 lb. longhorn, colby or cheddar cheese, grated


Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken. Cool and remove meat from bone. Dice. Place a small amount of chicken or turkey in center of uncooked tortilla shell. Top with like amount of grated cheese.


Place filled tortilla in 9x13 inch baking dish that has been sprayed with non-stick cooking spray. Don't try to roll the tortilla tightly. Line up the tortillas in the pan. Sprinkle any leftover chicken or turkey over on top of the filled tortillas. In a bowl, stir together the chicken soup, sour cream green chilies and chicken broth. Pour over the pan with filled tortillas.

Bake at 350 degrees F for 30-45 minutes until bubbly. Serve with chips and salsa.

By Robin from Washington, IA


Turkey or Chicken Enchiladas

Don't the tortillas taste 'dry' because they haven't been pre-softened and the filling isn't moistened? If you can tell me that the cream of chicken soup and broth actually penetrate through to the interior of the tortilla, moistening it, then I am absolutely going to make this recipe!


P.S. Can I use non-fat sour cream? (05/29/2007)

By cookwie

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