12 (12 inch) flour tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup sour cream
1 (4 oz.) can diced green chiles
1/2 cup onion, chopped
2 cups turkey, coarsely chopped
2 cups Cheddar cheese, shredded
Directions: Combine soups, sour cream and chiles. Heat and stir until smooth. Mix in cheese, onion and turkey. Soften tortillas by heating in a small amount of oil in pan. Place about 2 tablespoons of cheese filling across center of each tortilla. Roll and place seam side down in greased casserole. Pour sauce over enchiladas. Sprinkle with additional cheese and picante sauce after baking at 350°F for 40 to 50 minutes.
Notes: This is a great way to use left over turkey. It is a traditional dish for New Year's Eve or Day dinner in our family.