Ingredients
32 corn tortillas (6 inches)1/3 cup plus 1 tablespoon canola oil, divided1 medium onion, chopped3 cups cubed cooked turkey1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 tablespoon chopped pickled jalapeno slices1 envelope taco seasoning1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon dried basil3 cans (10 ounces each) green enchilada sauce1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3 cups shredded Monterey Jack cheese, dividedOptional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices
Preparation
In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels.
In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through.
Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top.
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.
