Description
A great way to use leftover turkey.
Ingredients
- 8 ounces, weight Cream Cheese, Softened (optional)
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 1 can (4 1/2 Oz. Size) Chopped Green Chilies
- 1 cup Sour Cream
- 1 teaspoon Kosher Salt
- ¼ teaspoons Pepper
- 6 cups Mozzarella Or Pepper Jack Cheese, Divided
- 3 cups Corn Kernels
- 6 cups Chopped Cooked Turkey
- 16 whole 9-inch Flour Tortillas
- 3 cups Enchilada Sauce (I Made Ree’s Recipe From Her Dinnertime Cookbook)
- 2 Tablespoons Dried Cilantro
Preparation
Grease 4 foil pans, 8×8 inches each or two 9×13 pans.
Stir together softened cream cheese, cream of chicken soup, green chilies, sour cream, salt, and pepper. Stir in 2 cups of the shredded cheese, corn, and chopped turkey.
Divide mixture into the tortillas using about 3/4 cup in each. Roll up, tuck in the ends, and place in pans.
Pour enchilada sauce over top. Sprinkle with remaining shredded cheese and dried cilantro. Bake at 325ºF for 30–40 minutes. Freeze remaining pans for handy meals in your freezer.
