Turkey Enchiladas

Serving Size: 4
Prep Time:
Total Time:


  • 1 Can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1 cup shredded cheddar cheese
  • 8 flour tortilla (8-inch), warmed
  • 1 Can (about 4 ounces) chopped green chiles
  • 2 cup chopped cooked turkey or chicken
  • 1 tsp chili powder
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 Tbsp butter
  • 0.5 cup sour cream
  • Monterey Jack cheese (about 4 ounces)


Stir the soup and sour cream in a small bowl.

Heat the butter in a 3-quart saucepan.  Add the onion and chili powder and cook until the onion is tender, stirring occasionally.  Stir in the turkey, chiles and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture in a 2-quart 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, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.  Sprinkle with the cheese.

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.