Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Condensed cream of chicken -red pepper mixture
-soup (10 3/4 oz) 12 ea Flour tortillas
1/2 c Sour cream 4 oz American cheese, cubed
1 tb Flour 1 tb Milk
1/4 c Sliced green onions 1/4 c Stuffed green olives
2 c Diced cooked turkey 1 tb Cilantro
1 c Frozen corn,broccoli and

Heat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In
medium saucepan combine 1/2 can soup, sour cream, flour and green
onion; blend well. Cook over medium heat until mixture is bubbly,
stirring constantly. Stir in turkey and frozen vegetables; mix well.
Cook over medium heat until mixture is thoroughly heated, stirring
occasionally. Warm tortillas as directed on package. Spoon about 1/4
cup filling on each tortilla; roll up. Place on greased baking dish.
In same saucepan, combine remaining 1/2 can soup, cheese and milk.
Cook over medium heat until cheese is melted, stirring frequently.
Pour evenly over enchiladas. Cover baking dish tightly with foil.
Bake at 350 degrees for 30 -35 minutes or until bubbly. Top with
olives and cilantro.

Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette
19Nov94

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