Turkey Enchiladas


  • 2 cups of shredded turkey
  • 1 can Cream of Mushroom Soup
  • 1 soup can of water (use the empty Cream of Mushroom can)
  • 1/2 cup taco sauce
  • 16 ounces sour cream
  • 1 pound of shredded Cheddar cheese
  • 12 tortillas


  1. Mix everything together – except the turkey and cheese – in a bowl.
  2. Spread about 1/8 cup of the mixture evenly onto a tortilla shell; add in a handful of turkey and cheese.
  3. Roll the shell up and place seam-side down into a 9x13 pan.
  4. Repeat that process till all your shells are filled.
  5. Pour any leftover mixture on top of the shells.
  6. Bake in oven at 350 degrees for 45 minutes.

COOK’S TIP: You could remove the casserole dish with 10 minutes remaining and sprinkle additional cheese on top, if desired.