mistoferin
Posts: 8284
Joined: 10/27/2004 Status: offline
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Ohhhh this is a new one I just got and it sounds awesome! I'm going to have to give this one a try! I think that I will add some chopped green chilies and substitute that new Southwestern Pepper Jack Cheese soup for the cream of chicken though. TURKEY ENCHILADAS WITH OLIVES - Serves: 4 One with a Mexican flair. Serve this with guacamole, sour cream, salsa & other Mexican fare for a grand lunch or dinner. 3 tbsp butter or margarine 2 cups fresh mushrooms, sliced 1/2 cup onion, chopped 3 cups cooked turkey, chopped 1 can cream of chicken soup, undiluted 1 cup sour cream 1/2 cup pimento-stuffed olives 1/2 cup toasted almond slivers 2 tsp chili powder 8 corn tortillas oil 1/2 cup cheddar cheese, grated Melt butter in a large saucepan. Add mushrooms and onion; saute' until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder. Briefly cook tortillas in hot oil until softened; drain on paper towels. Place 1/3 Cup turkey mixture in center of each tortilla. Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada. Sprinkle cheese on top. Bake @ 400~ for 25 minutes until hot. May take longer depending on oven.
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Peace and light, ~erin~ There are no victims here...only volunteers. When you make a habit of playing on the tracks, you thereby forfeit the right to bitch when you get hit by a train. "I did it! I admit it and I'm gonna do it again!"
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