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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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