Creamed Chicken/Turkey for Crepes or Enchiladas

Submitted by Bernice Earl

2 Tlbs. butter or margarine
1/2 tsp. salt
1/4 cup chopped green pepper (optional)
1/4 cup cashew nuts (raw w/out salt)
1 onion, thinly sliced
2 cups cut up chicken or turkey1 can cream of chicken soup
1 cup carrots (sliced)
1/2 cup milk

In butter, saute green pepper and onion until tender. Stir in soup, milk, salt; add nuts, meat, and carrots and heat thoroughly. Fill crepes or tortilla shells. Roll. After arranging in pan, cover with another can of cream of chicken soup partially diluted with milk (gravy like). Sprinkle generously with cheese. Bake at 375 degree oven for 20 minutes.

This is a real favorite with my family.