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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)