This has been a Tessen family favorite for a long time. Whenever we roast a turkey this is our most frequently used recipe for leftovers. We tweak it a bit because we like extra onions, olives, and cheese. Of course, it also tastes great using chicken instead of turkey.
2-1/2 c. cubed cooked turkey
1-1/2 c. (12 oz) sour cream, divided
3 teaspoons taco seasoning, divided
1 can (10-3/4 oz.) condensed cream of mushroom soup, divided (we prefer cream of chicken)
1-1/2 c. (6 oz.) shredded cheddar cheese, divided
1 small onion, chopped
1/2 c. salsa
1/4 c. sliced ripe olives
10 flour tortillas (6 inch)
shredded lettuce
chopped tomatoes
additional salsa, optional
In a bowl, combine turkey, 1/2 c. sour cream, 1-1/2 teaspoons taco seasoning, half of the soup, 1 c. cheese, onion, salsa, olives. Place 1/3 c. filling on each tortilla. Roll up and place, seam side down, in a greased 9x13 inch baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa if desired.
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