Mushroom Turkey Enchiladas

My friend Sarah made these for me many years ago while we were both in seminary (now, we both work for seminaries). They were scrumptious! I love Mexican food, so anytime I can make something “mexican-y” at home and have it taste good and be somewhat healthy, I do.
Well, I forgot the printed recipe at work and I had to do it quick, so didn’t have time to walk back over and get the recipe. So, I just did it for memory and changed it up a bit!

8 whole wheat tortillas
1 lb ground turkey
1 lb fresh sliced mushrooms
1/2 large onion
1/3 cup chicken broth (or water)
evoo
1 12 oz jar salsa
2 cups 2% mexican cheese
8 oz light sour cream
1 can healthy choice cream of mushroom soup
1/3 cup water
pepper

Cook turkey and drain. Saute mushrooms and onion in broth and evoo. Add salsa. Add turkey back to pan. Warm through. Put about 1/3 cup filling in each tortilla. Roll. Lay flap side down in pan (I used 2 8×8 pans, but 1 9×13 will work too, slightly sprayed with Pam).
Mix sour cream, soup, water, and pepper. Pour over the top of tortillas. Top with cheese.
Bake at 350 for about 20-25 minutes till cheese is melted and rest is heated through.
These are yummy, creamy, healthy(sorta), and filling. Enjoy!

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About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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