Turkey Enchiladas

We like to have turkey throughout the year, not just at the holidays. When we have left-over turkey, as we always do, one of our favorite recipes is Turkey Enchiladas. You can also make these with chicken.

Here's how I put mine together:

2 cups diced turkey (approximately 2 cups - you can do more or less)
1 can cream of ____ soup. I use anything without MSG, like cream of broccoli, cream of mushroom or cream of chicken. All of these are good in this recipe.
1/2 to 1 cup sour cream
1/4 to 1/3 cup milk
1 cup plus extra of shredded cheese. We like the Sargento 4 flavor Mexican blend8-10 flour tortillas. If you use packaged and they are smaller, you'll need about 10.
Salt and pepper and other seasonings to taste - I change this based on how I seasoned my turkey meat during baking. If you are using chicken, I boil the chicken with onions and garlic for extra seasoning.

Dice your turkey so you have about 2 cups and place into a medium-sized mixing bowl.

In a separate bowl mix the cream of soup, sour cream, milk and 1 cup of shredded cheese. You want a fairly thick mixture.

Place 1/2 of the soup mixture in with the turkey and stir well. Spoon this mixture into the individual tortilla shells and roll them up. Place them in a lightly greased 9x13 inch baking pan.

When you have all of the turkey mixture in the tortillas and they are all in the baking pan, you'll spoon the remaining soup mixture over the top of the tortillas and sprinkle with extra cheese.

For baking, if your turkey was cold when you started, you'll want to make sure it gets heated through. So I bake mine on the Convection setting of my oven at about 400 degrees for 15-20 minutes or until the cheese is very golden and I'm sure the middle of the tortillas is warm.

If you are doing this with chicken and have just finished boiling your chicken and have cut it up and it is still warm, you can bake it in a regular oven at 350 degrees for about 20-30 minutes or until the cheese is very golden.