Turkey Enchiladas

1 onion, chopped

8 oz cream cheese, softened

2 T water

2 t ground cumin

Salt and pepper

12 cups cooked turkey, chopped

12 flour tortillas

10 3/4 oz cream of chicken soup

8 oz sour cream

1 C milk

1 can green chilies

Sharp cheddar cheese

1 bunch green onions, chopped 

Cook onion in water to cover until tender, drain. 

In large bowl, mix cream cheese, water, cumin and salt and pepper. Stir in onion and turkey. 

Spray a 9x13 glass dish with Pam. 

Spread 1 C turkey mixture on a tortilla, roll up.  (I cut about 1/4 of the tortilla off as it is too much). Place in dish, seam side down. Repeat with remaining turkey and tortillas.  (It will be a tight fit).

In bowl, combine soup, sour cream, milk and chillies. Pour over enchiladas. 

Bake in a 350 degree oven for 40+ minutes. 

Sprinkle with cheese and green onions. 

Serve with rice and beans, refried beans, and guacamole.