Turkey Enchiladas
Cooking time: 20-25 minutes, serves 61 medium onion, chopped
1/3 cup chopped green pepper
2 TBS vegetable oil
2 cup cubed, cooked turkey (or chicken)
1 cup shredded Colby/Monterrey Jack cheese; divided
1/2 cup chopped green chilies
1 cup sour cream
1 can (10 3/4 oz) cond. cream of chicken soup; undiluted
1/4 tsp. ground coriander (optional)
1/8 tsp. ground cumin
6 flour tortillas (8 in) warmed
In a large skillet saute onion and green pepper in oil until tender; remove from heat. Stir in turkey, 1/2 cup of cheese and chilies; set aside.
In a saucepan combine sour cream, soup, coriander and cumin. Cook and stir over low heat until warm; stir 1/2 cup into turkey mixture. Spoon about 1/3 cup of turkey filling down center of each tortilla; roll up tightly. Place seam side down in greased 9x13 inch pan. Spoon remaining soup mix down center of tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes.
*This recipe first appeared on the Healthy Moms Magazine on January 4, 2009.
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