(Mexican)                     Weeknight Enchiladas

 
   1     lb           Ground turkey
   1     lg           Onion -- chopped
   1     can          295g tomato soup (condensed)
   1     pkg          Envelope of taco mix
                       (Taco seasoning mix recipe)
   1     can          400g chopped tomatoes -- with juice
   3     tbsp         Nacho peppers (sliced) -- chopped or to taste
   8                   7-inch flour tortillas
   2     c            Cheddar cheese -- shredded

Cook ground turkey and onion in a large skillet over medium heat until meat is brown, stirring until meat crumbles; drain (if any). Return to skillet, and stir in tomato soup, tomatoes, peppers and taco mix. Cook for a few minutes to mix well.  Spread about 1/4 cup meat mixture on each tortilla; sprinkle tortillas evenly with 1 cup cheese.  Roll up, and place, seam side down, in a 13X9X2 inch baking dish.  Pour remaining meat mixture over tortillas. Cover and bake at 350F degrees for 20 minutes. Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts.  Serving ideas: Serve with sour cream.