Ingredients

Instructions

1. 1

   Sauté onions over medium heat until nearly translucent. Then add your garlic. Saute for several minutes be careful not to brown the garlic. Add your green chili, cream of chicken soup and the chicken or turkey stock. Season with salt only. Let simmer about 30 minutes until all ingredients are warmed and combined.

2. 2

   Lightly oil a large casserole dish this will prevent corn tortillas from sticking to the pan. In large mixing bowl add your diced turkey and ½ your cheese. Mix well. After your green chili has cooled dip your corn tortilla in the sauce – add your turkey mixture and roll. (Dipping the tortillas – prevents them from cracking or drying out while you assemble entire casserole dish.) Line your entire casserole dish with all 12 rolled enchiladas. Generously cover with green chili sauce. Then sprinkle casserole with the remaining cheese. Bake at 350 degrees for about 25 – 30 minutes or until heated thoroughly and edges are bubbling. Allow to set for at least 20 minutes before serving.