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Preheat oven to 350F.
Lightly grease or spray two 9x13" casserole dishes with nonstick cooking spray.
3 cups cubed cooked turkey
1 10oz can cream of chicken soup (half fat or regular)
2 cups shredded reduced-fat cheddar cheese, divided
1 can (4 1/4oz) green chilies, drained
1/2 cup light sour cream
1/2 chopped red pepper
2 tbsp. chopped fresh cilantro (optional)
2 cups prepared tomato salsa, divided
1 pkg (10 per pkg) small flour tortillas
Makes 10 enchiladas
Combine turkey, soup, 1 cup cheese, chilies, sour cream, red pepper and cilantro (if using).
Spread 1/2 cup salsa in the bottom of each casserole dish.
Lay tortillas flat on cutting board or counter.
Divide mixture evenly among tortillas and place filling in a line down the center.
Roll each tortilla into a fairly tight cylinder.
Place 5 tortillas seam side down in each casserole dish.
Spoon remaining salsa over top of tortillas and sprinkle with reserved cheese.
Bake for 30 to 35 minutes or until bubbling and heated through.
Lightly grease or spray two 9x13" casserole dishes with nonstick cooking spray.
3 cups cubed cooked turkey
1 10oz can cream of chicken soup (half fat or regular)
2 cups shredded reduced-fat cheddar cheese, divided
1 can (4 1/4oz) green chilies, drained
1/2 cup light sour cream
1/2 chopped red pepper
2 tbsp. chopped fresh cilantro (optional)
2 cups prepared tomato salsa, divided
1 pkg (10 per pkg) small flour tortillas
Makes 10 enchiladas
Combine turkey, soup, 1 cup cheese, chilies, sour cream, red pepper and cilantro (if using).
Spread 1/2 cup salsa in the bottom of each casserole dish.
Lay tortillas flat on cutting board or counter.
Divide mixture evenly among tortillas and place filling in a line down the center.
Roll each tortilla into a fairly tight cylinder.
Place 5 tortillas seam side down in each casserole dish.
Spoon remaining salsa over top of tortillas and sprinkle with reserved cheese.
Bake for 30 to 35 minutes or until bubbling and heated through.
