 | | Directions |
- Preheat the oven to 350 degrees F.
- Combine the soup and sour cream together in a bowl; set aside.
- Melt the butter in a saucepan; add the onion and chili powder. Cook until the onions are tender and slightly browned.
- Add the turkey, chilies, and 2 tbsp. of the soup mixture to the saucepan.
- Grease the baking dish and then add 1/2 cup of the soup mixture; spread over the bottom of the dish.
- Spread the turkey mixture down the center of each of the tortillas. Divide out mixture evenly between the eight tortillas.
- Roll the mixture up in the tortilla and place them seam side down in the baking dish.
- Pour the remaining soup mixture over the tortillas in the baking dish. Sprinkle with cheese.
- Place in preheated oven and bake for 25 to 30 minutes or until mixture is bubbling.
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Prep Time: 1 hour
Cook Time: 30 minutes
Container: 9 x 13 baking dish
|  | | Ingredients | | - | | 1 can cream of celery soup |
| - | | 1/2 cup sour cream |
| - | | 2 tablespoons butter or margarine |
| - | | 1 onion - small, finely chopped |
| - | | 1 teaspoon chili powder |
| - | | 2 cups diced leftover turkey |
| - | | 1 can (4 oz.) chopped green chiles |
| - | | 8 tortillas - 8-inch |
| - | | 1 cup shredded cheddar cheese or Monterey Jack |
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