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.
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We love this recipe. I always add extra garlic & cumin, as well as Mexican oregano, & definitely use extra sharp cheddar. The mildness of the recipe sets off more spicy sides. I usually serve with Fiesta Rice (also CL) & a spicy slaw. It's a good way to use up leftover turkey or chicken (sometimes both).
I did not enjoy this at all. The sauce was odd tasting w/no flavor almost like thicken chicken broth. The amount of modifications necessary to make this recipe good would be the same as just using a different recipe for enchiladas entirely, which there are better ones out there. So, don't bother with this one.