Turkey Enchiladas

If you love enchiladas, this is a yummy idea for using up that leftover Thanksgiving turkey.

Turkey Enchiladas


  • 2 cans cream of chicken soup
  • 8 ounces sour cream
  • About 4 cups leftover turkey, diced or shredded
  • 1/2 medium onion, chopped
  • 1 (4 ounce) can chopped green chiles
  • 4 cups shredded cheddar cheese
  • 20 soft flour tortillas, taco size


  1. Combine the soup and sour cream. Set aside.
  2. In separate bowl, combine turkey, onions and chiles. Add about 1/3 of the soup mixture. Stir.
  3. Over each of the 20 tortilla shells, spread about 1 1/2 tablespoons turkey mixture. Sprinkle each with 1 tablespoon cheese. Roll up tightly and place side by side in large baking pan.
  4. Spread the remaining soup mixture over top of tortillas and cover with the remaining cheese.
  5. Bake at 350 degrees F for about 20 minutes or until bubbly.

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