Enchiladas

EVOO
1 medium chopped onion
1 lb. ground turkey
1 pkg. taco seasoning (more to taste)
3 cans Cream of Chicken soup
16 oz. sour cream
2 jalapenos, seeds and membrane discarded, finely diced
1 pkg. shredded cheese (16 oz)
1 bunch chopped cilantro
1 jar enchilada red sauce
Burrito-size shells

In a skillet, saute onion in small amount of EVOO.  Brown ground turkey and add the taco seasoning and half the cilantro.  In a separate bowl, combine cream of chicken soups, sour cream, the other half of cilantro, & jalapenos. 

To make the enchiladas:
1.  Take burrito shell and spread a little of the soup mixture on it.  Spoon meat mixture into middle of the shell.  Place a pinch of cheese over the meat mixture.
2.  Roll like a burrito.  Place in a greased pan fold-side down.
3.  Once all burritos are made, cover burritos with remaining soup mixture and top with encilada red sauce.  Sprinkle remaining cheese over the top of the enchiladas.
4.  Bake at 350 degrees until the cheese is melted (30-45 minutes).

Makes 12 large enchiladas (20 if using soft taco size shells)

 

This recipe is also a great make-ahead and freeze meal.  We usually make 2 pans of enchiladas; 1 for that evening and we freeze the other for another meal later on.  Enjoy!