By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 10 Enchiladas

Ingredients:

• 2 tablespoons butter or margarine
• 1 lb. chopped turkey
• 1 medium onion, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 package whole wheat tortillas
• 1 can tomato soup

Directions:

• Melt butter in a skillet over medium high heat.
• Add turkey, and saute until cooked through.
• Add onion, and cook until translucent.
• Season enchilada filling with chili powder, garlic, salt, and pepper.  Cool slightly.
• Add about 1/4 cup or two heaping tablespoons of filling to each tortilla.  Roll up the tortillas and place seam side down into a greased baking pan.
• Prepare tomato soup according to directions on the can and pour over the enchiladas.
• Cover with foil to prevent tortillas from drying out.
• Bake at 350 degrees until heated through, about 20-25 minutes.
• Serve with a side of spicy smashed peas.