Aunt Roses Turkey Enchiladas

• 2 cups Cubed Turkey, Pre-cooked (holiday Leftovers Work Well)
• 1 can (10.75 Oz. Can) Condensed Cream Of Mushroom Soup
• 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
• 1 cup Sour Cream
• 1 can (10 Oz. Can) Rotel Tomatoes And Chilies, Drained
• 1 can (15 Oz. Can) Corn And/or Black Olives
• 3 cups Shredded Cheese, divided
• 1 package Soft Flour Or Corn Tortillas, Burrito size

1. Heat oven to 350 degrees.
2. Mix soups, sour cream, Rotel, corn/olives/whatever else you want to add (drained!
3. ), and half of the shredded cheese (Mexican blend packaged cheese works well) in a large bowl, then divide mixture in half.
4. Add cubed/shredded turkey to half of the mixture.
5. Arrange tortillas in a 9x13 pan, folded gently in half standing up so they can be easily filled.
6. Fill tortillas with the chicken mixture and fold tortillas closed.
7. Pour the other half of the soup mixture over the tortillas and sprinkle with the rest of the cheese.
8. Bake for about 20 minutes or until cheese is bubbling but not brown.

turkey, mushroom soup, chicken, sour cream, tomatoes, black olives, shredded cheese, flour

Taken from tastykitchen.com/recipes/main-courses/aunt-rosee28099s-turkey-enchiladas/ (may not work)