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Turkey Enchiladas

BECKY LUIGART-STAYNER
Yield 6 servings (serving size: 1 enchilada)
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. 

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.