Ingredients

1 can condensed cream of chicken soup (10-3/4-oz. can)
1/2 C. sour cream
1 Tbsp. flour
1/4 C. sliced green onions
2 C. diced cooked turkey
1 C. frozen corn, broccoli and red pepper mixture
12 flour toruntilas
4 oz. american cheese, cubed
1 Tbsp. milk
1/4 C. stuffed green olives
1 Tbsp. cilantro

Cooking Instructions

Heat oven to 350. Lightly grease a 9×13-inch baking dish. In a medium saucepan combine 1/2 can soup, sour cream, flour and green onion; blend well. Cook over medium heat until mixture is bubbly, stirring constantly. Stir in turkey and frozen vegetables; mix well. Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Warm toruntilas as directed on package. Spoon about 1/4 C. filling on each toruntila; roll up. Place on greased baking dish. In same saucepan, combine remaining 1/2 can soup, cheese and milk. Cook over medium heat until cheese is melted, stirring frequently. Pour evenly over enchiladas. Cover baking dish tightly with foil. Bake at 350 for 30 -35 minutes or until bubbly. Top with olives and cilantro.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)