MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Enchiladas Verdes
Categories: Breads, Poultry, Chilies, Herbs, Vegetables
Yield: 16 servings

32 Corn tortillas (6")
1/3 c + 1 tb oil; divided
1 md Onion; chopped
3 c Diced, cooked turkey
14 1/2 oz Can Mexican diced tomatoes;
- undrained
1 tb Chopped, pickled jalapeno
- slices
1 oz Env taco seasoning
1 ts Ground cumin
1/2 ts Dried oregano
1/2 ts Dried basil
30 oz (3 cans) green enchilada
- sauce
10 3/4 oz Can cream of chicken soup;
- undiluted
3 c Shredded Monterey Jack
- cheese; divided

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Sour cream
Chopped tomato
Chopped cilantro
Add'l pickled jalapeno
- slices

In a large skillet, fry tortillas in batches, using 1/3
cup oil, for 5 seconds on each side or until golden.
Drain on paper towels.

In the same skillet, saute onion in remaining oil until
tender. Stir in the turkey, tomatoes, jalapenos, taco
seasoning, cumin, oregano and basil; heat through.

Combine enchilada sauce and soup. Spread 1/2 cup mixture
into each of two 13x9-in. baking dishes. Place 2
tablespoons turkey mixture down the center of each
tortilla; top with 1 tablespoon cheese. Roll up and
place seam side down in prepared dishes. Pour remaining
sauce over the top.

Cover and bake @ 350ºF/175ºC for 25-30 minutes or until
heated through. Uncover; sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Garnish
with toppings as desired.

Karyn Power, Arlington, Texas

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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