Wild Turkey Enchilada
2 (10 3/4-ounce cans of cream of mushroom soup
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas, flour or corn
1 cup Monterey Jack cheese
1 cup Cheddar cheese
1/2 cup chopped onion
2 cups cooked, cubed wild turkey
Combine soup, sour cream, and chilies. Heat throughly. Warm tortillas in microwave. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with additional cheese if desired. Yield: 4 to 5 servings :thumbup:
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