Southwestern Turkey, Corn and Chile Enchiladas

Makes: 8 servings
Prep: 20 minutes
Bake: 25 minutes

Ingredients:

1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup
1/2 cup fat free sour cream
Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 cups chopped cooked turkey or chicken
1 1/2 cups chopped plum tomatoes
1 can (4 ounces) chopped green chiles
8 flour tortillas (8-inch), warmed
1/2 cup shredded reduced fat Cheddar cheese or Monterey Jack cheese
Chopped fresh cilantro leaves

Directions:

Stir the soup and sour cream in a small bowl until the mixture is smooth.

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the onion and cook until it's tender. Stir in the turkey, 1 cup tomatoes, chiles and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture on the bottom of a 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Spoon the remaining soup mixture over the filled tortillas. Top with the cheese.

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining tomatoes and the cilantro.