Leftover Turkey Enchiladas
Ingredients
1 can cream of celery soup
1/2 c sour cream (I used fat free)
2 tsp chili powder
1 small can diced green peppers
2 c. chopped cooked turkey
1 c. shredded fiesta cheese
6 flour tortilla shells
1 small onion diced
1 tbsp olive oil
1 tsp garlic
1. Preheat the oven to 350. Then mix the soup and the sour cream in a small bowl and set aside.
2. Cook the onion in the olive oil in a small deep skillet until the onion begins to soften. Once the onion has softened add the garlic and the chili powder continue to cook for about 2 minutes.
3. Add the turkey and the diced green peppers to the onion mixture. Stir in 1/2 c of the soup mixture. Continue to cook for about 5 minutes to warm everything through and let the flavors blend.
4. Spread 1/2 c of the sour cream mixture in the bottom of a 8x11 casserole dish.
5. Place about 1/3 c. of the turkey mixture on a tortilla and roll it up. Place it in the casserole dish seam side down when finished. Repeat with the remaining turkey and tortillas. Spread the remainder of the soup mix across the top and then top with cheese.
6. Bake in the preheated oven for about 25 minutes until nice and bubbly.
7. Serve with avocado if you like.
