Turkey Enchiladas

BECKY LUIGART-STAYNER
These easy enchiladas are a wonderful way to use up cooked turkey or chicken.  Serve with sliced tomatoes and Mexican rice for a well-rounded meal. 

Yield:

6 servings (serving size: 1 enchilada)

Recipe from

Nutritional Information

Calories 448
Caloriesfromfat 28 %
Fat 14.1 g
Satfat 6.1 g
Monofat 4.1 g
Polyfat 2.7 g
Protein 46.7 g
Carbohydrate 29.5 g
Fiber 2 g
Cholesterol 115 mg
Iron 4.3 mg
Sodium 738 mg
Calcium 220 mg

Ingredients

Cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
1/4 cup bottled salsa
6 (6-inch) flour tortillas

Preparation

Preheat oven to 350°.

Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.

Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.

Note:

October 1998