November 6, 2010

TURKEY ENCHILADA BAKE


Printed from COOKS.COM

2 tbsp. butter
1 garlic clove, minced
1/4 c. chopped green chilies
1/2 tsp. salt
10 3/4 oz. cream of chicken soup, condensed
1 1/2 c. cubed, cooked turkey or chicken
4 oz. shredded cheddar cheese
8 corn tortillas
1/4 c. milk
1/2 c. chopped onion
1/2 c. sliced ripe olives
1/2 tsp. salt
1/2 c. dairy sour cream
1/4 c. oil

Heat oven to 350 degrees. In medium saucepan, melt butter; saute onion and garlic in butter until tender. Stir in 1/4 cup ripe olives, salt, sour cream and soup; mix well. Reserve 3/4 cup sauce. To remaining sauce, fold in turkey and 1/2 cup cheese.In medium skillet, heat oil, lightly fry tortillas. Fill with turkey mixture; roll up, place seam side down in ungreased 12"x8" baking dish. In small bowl combine reserved 3/4 cup sauce and milk, spoon over tortillas. Bake at 350 degrees for 30 to 35 minutes or until bubbly. To serve, sprinkle with remaining 1/2 cup cheese and 1/4 cup olives. Serves 6 to 8.

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