1 onion, chopped
2 tbsp. butter
2 lbs. ground turkey
1 sm. can diced green chilies
Salt & pepper to taste
1 lb. cheddar cheese
2 cans cream of chicken soup
12 fl. oz. evaporated milk
12 flour tortillas

Saute onion in butter. Crumble and brown turkey. Add green chilies and salt and pepper to taste. Add one can of soup and 1/2 can evaporated milk. Let simmer 5 minutes. Grate cheese. Spoon meat mixture onto tortillas. Sprinkle with cheese. Roll and place seam side down in drippen pan and pour over enchiladas. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 12.