Sharon and Tim's Turkey Enchiladas

8 oz. cream cheese, softened
1 cup sour cream
1 medium yellow onion, finely chopped
4 oz. chopped green chiles, undrained
3 cups cooked turkey, chopped or shredded
12 corn tortillas
10 oz. very warm (not boiling) chicken broth
10 oz. cream of chicken soup
10 oz. diced tomatoes and green chiles
8 to 16 oz. Colby Jack cheese, grated

Prep time: 1 hour 15 minutes
Yield: 6 servings

Preheat oven to 350º.

Blend the cream cheese and sour cream well; add onion and chiles, then the turkey. Divide into 12 equal portions.

Dip each tortilla into the warm chicken broth until just limp (too long and the tortilla will break apart). Put one portion of the turkey mixture on one side of the tortilla, sprinkle with grated cheese and roll up. Place seam side down in a greased 13- x 9-inch baking dish. Repeat to make 12.

Whisk together the cream of chicken soup, the remaining chicken broth and diced tomatoes and chiles until well blended. Pour over enchiladas. Cover dish tightly with aluminum foil. Bake at 350º for 30 minutes. Remove foil. Sprinkle with grated cheese and bake 15 more minutes until the cheese is melted. Let stand 5 minutes before serving.

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