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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.Leona Therou, Overland Park, Kansas Ingredients:
1 medium onion, chopped |
1/3 cup chopped green pepper |
2 tablespoons canola oil |
2 cups cubed cooked turkey |
1 cup (4 ounces) shredded colby-monterey jack cheese, divided |
1 can (4 ounces) chopped green chilies |
1 cup (8 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/4 teaspoon ground coriander |
1/8 teaspoon ground cumin |
6 flour tortillas (8 inches), warmed |
Directions:
1. In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture.
2. Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese.
3. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
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