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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Casseroles - Turkey Enchiladas Recipe

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This recipe for Casseroles - Turkey Enchiladas is from Star T Farm Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter or margarine
1/2 cup onion -- finely chopped
3 cups chicken or turkey -- cooked and diced
1 can cream of chicken soup -- undiluted
1 cup sour cream
1/2 cup slivered almonds -- toasted
2 teaspoons chili powder
12 corn tortillas -- cubed
1/2 cup cheddar cheese -- shredded

Directions:
Directions:
In a large saucepan, melt butter. Add onions; saute. Remove from heat. Stir in turkey, cream of chicken soup, sour cream, almonds and chili powder; blend well. For each enchilada, place about 1/3 cup turkey mixture in center of tortilla. Bring two opposite sides of each tortilla up over turkey mixture, overlapping edges. Arrange seam down in an ungreased 13 X 9-inch baking dish. Spoon remaining mixture over top; sprinkle cheese over top. Bake, uncovered, at 400 degrees about 25 minutes. This is a good way to use leftover turkey.

 

 

 

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