Ingredients:
1 1/2 cups cooked turkey, shredded
1 1/2 cups cheddar cheese, shredded
1/2 cup onions, chopped
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans tomato soup
1 (10 ounce) cans enchilada sauce
12 corn tortillas
Directions:
Combine turkey, onion and 1/2 cup cheese and set aside.
Combine soups and sauce.
Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up).
Top each with a heaping tablespoon turkey mixture, roll up and place seam side down in 13×9 inch baking dish.
Pour sauce over and top with 1 cup cheese.
Bake at 350 F for 1/2 hour.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.