Serve this with guacamole, sour cream, salsa & other Mexican fare for
lunch or dinner.
3 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
3 cups cooked turkey, chopped
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup olives
2 tsp chili powder
8 corn tortillas
1/2 cup cheddar cheese, grated
Melt butter in a large saucepan. Add mushrooms and
onion; saute' until onion is tender. Remove from heat and
stir in turkey, undiluted soup, sour cream, olives, and chili powder.
Briefly cook the tortillas in hot oil until softened; drain
on paper towels.
Place 1/3 Cup turkey mixture in center of each tortilla.
Bring opposite sides of each tortilla up over turkey
mixture overlapping edges at center. Arrange, seamside
down, on a greased 9x13 and a 8x8 baking dish. Spoon
remaining turkey mixture down center of each enchilada.
Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer
depending on oven.