Recipe

Southwestern Turkey Corn And Chile Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago A great dish for the whole family and a good way to get your vegetables in. Prep:20m Cook:25m Servings:4	Mountainmam
	green chilies turkey cheddar cheese tomatoes sour cream

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Ingredients

1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup

1/2 cup fat free sour cream

Vegetable cooking spray

1 medium onion, chopped (about 1/2 cup)

2 cups chopped cooked turkey or chicken

1 1/2 cups chopped plum tomatoes

1 can (4 ounces) chopped green chiles

8 flour tortillas (8-inch), warmed

1/2 cup shredded reduced fat Cheddar cheese or Monterey Jack cheese

Chopped fresh cilantro leaves

Directions

Stir the soup and sour cream in a small bowl.

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the onion and cook until it's tender. Stir in the turkey, 1 cup tomatoes, chiles and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture on the bottom of an 11 x 8-inch shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Spoon the remaining soup mixture over the filled tortillas. Top with the cheese.

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining tomatoes and the cilantro.

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