Ingredients
- 13 baking dish
- 12 flour tortillas
- 2 turkey (diced cooked)
- 1 cilantro
- 1/4 filling on tortilla
- 120 ml sour cream
- 90 gr corn (frozen)
- 60 gr american cheese
- 34 gr stuffed green olives
- 30 gr green onions (sliced)
- 16 ml milk
- 8 gr flour
- 1 package condensed cream of chicken
- 1/2 packages soup
dish. In same saucepan, combine remaining half can soup, cheese and milk. Cook over medium heat until cheese is melted, stirring frequently. Pour evenly over enchiladas. Cover baking dish tightly with foil. Bake at 180ºC or 30 -35 minutes or until bubbly. Top with olives and cilantro. Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette 19Nov94
