Ingredients

Let’s Cook!

• 1
  Preheat oven to 350 degrees.
• 2
  Make gravy mix as directed. Set aside.
• 3
  Saute 1/2 cup onions in butter until golden.
• 4
  In a large bowl, combine sauteed onions, chicken or turkey, chilies, cumin, chili powder, and enough gravy to moisten (about 1/2 to 2/3 of a cup). Stir in 1/2 cup shredded cheese.
• 5
  Top each tortilla with a heaping tablespoon of the turkey mixture. Fold top over filling, then fold in sides and fold top again to form an envelope.
  
• 6
  Whisk together cream of chicken soup and enchilada sauce. Place a couple of tablespoons of sauce in bottom of casserole pan. Place enchiladas in pan seam side down. Pour remaining sauce over enchiladas and top with remaining cheese.
  
• 7
  Bake uncovered for 30 to 45 minutes or until cheese is melted and casserole is bubbly.
• 8
  To serve, place shredded lettuce on plate. Top with enchilada. Sprinkle on some tomato, chopped onion, shredded cheese, a dollop of sour cream, and some salsa as desired. Alternatively, you can plate the enchiladas and let your guests add what they want.