Cooking Directions

• Stir the soup and sour cream in a small bowl.
• Heat the butter in a 3-quart saucepan.  Add the onion and chili powder and cook until the onion is tender, stirring occasionally.  Stir in the turkey, chiles and 2 tablespoons soup mixture.
• Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup turkey mixture down the center of each tortilla.  Roll up the tortillas and place, seam-side down, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.  Sprinkle with the cheese.
• Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup sour cream
• 2 tablespoons butter
• 1  medium onion, chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cups  chopped cooked turkey or chicken
• 1 can  (about 4 ounces) chopped green chiles
• 8 flour tortilla (8-inch), warmed
• 1 cup  shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)