1 large onion, chopped
1 large green pepper, chopped
2 tsps. canola oil
3 Tbsp. all-purpose flour
1-1/4 tsps. ground coriander
1/4 tsp. pepper
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 cup (8 oz.) fat-free sour cream
1 cup (4 oz.) shredded reduced-fat cheddar cheese, divided
3 cups cubed cooked turkey breast
3/4 cup salsa
8 flour tortillas (6 inches), warmed
1. In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper in oil until tender. Sprinkle with flour, coriander and pepper; stir until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream and 3/4 cup cheese.
2. In a large bowl, combine the turkey, salsa, and 1 cup cheese mixture. Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-inn.2-in. baking dish coated with cooking spray. Pour remaining cheese mixture over the top.
3. Cover and bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Enjoy!