Turkey Enchiladas

Name: Turkey Enchiladas
Ingredients: 8 ounces, weight Cream Cheese, Softened (optional); 1 can (10 Oz. Size) Cream Of Chicken Soup; 1 can (4 1/2 Oz. Size) Chopped Green Chilies; 1 cup Sour Cream; 1 teaspoon Kosher Salt; 1/4 teaspoons Pepper; 6 cups Mozzarella Or Pepper Jack Cheese, Divided; 3 cups Corn Kernels; 6 cups Chopped Cooked Turkey; 16 whole 9-inch Flour Tortillas; 3 cups Enchilada Sauce (I Made Ree's Recipe From Her Dinnertime Cookbook); 2 Tablespoons Dried Cilantro

12 ingredients

9 steps

Ingredients

8 ounces, weight Cream Cheese, Softened (optional)
1 can (10 Oz. Size) Cream Of Chicken Soup
1 can (4 1/2 Oz. Size) Chopped Green Chilies
1 cup Sour Cream
1 teaspoon Kosher Salt
1/4 teaspoons Pepper
6 cups Mozzarella Or Pepper Jack Cheese, Divided
3 cups Corn Kernels
6 cups Chopped Cooked Turkey
16 whole 9-inch Flour Tortillas
3 cups Enchilada Sauce (I Made Ree's Recipe From Her Dinnertime Cookbook)
2 Tablespoons Dried Cilantro

Directions

1

Grease 4 foil pans, 8x8 inches each or two 9x13 pans.
2

Stir together softened cream cheese, cream of chicken soup, green chilies, sour cream, salt, and pepper.
3

Stir in 2 cups of the shredded cheese, corn, and chopped turkey.
4

Divide mixture into the tortillas using about 3/4 cup in each.
5

Roll up, tuck in the ends, and place in pans.
6

Pour enchilada sauce over top.
7

Sprinkle with remaining shredded cheese and dried cilantro.
8

Bake at 325 degrees F for 3040 minutes.
9

Freeze remaining pans for handy meals in your freezer.