---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Tex-mex, Chicken, Poultry
       Yield: 6 servings
   1 1/2 c  Turkey; shredded cooked
   1 1/2 c  Sharp cheese; shredded
     1/2 c  Onion; chopped
       1 c  Cream of mushroom soup
       1 c  Tomato soup
      10 oz Enchilada sauce; mild
      12 ea Corn tortillas
   Just tried this last night and it was so good I wanted
   to share it. It’s from the back of a can of El Paso
   enchilada sauce - but I substituted cooked turkey from
   our last “bird” that I had in the freezer. I
   originally called for cooked shredded beef. Combine
   turkey, onion and 1/2 cup cheese and set aside.
   Combine soups and sauce. Dip tortillas in hot oil a
   few seconds on each side to .. soften. (I used the
   microwave to heat them up) Top each with a heaping
   tablespoon turkey mixture, roll up and place seam side
   down in 13x9 inch baking dish. Pour sauce over and top
   with 1 cup cheese. Bake 350 degrees for 1/2 hour.
   Makes six serving. Leftovers can be refrigerated and
   re heated. This was really good. A “keeper”. Barbara
   in Urbana, IL FROM:   E BARBARA MEYER   (KVBF95A)