Turkey Enchiladas

Are ya still eating Thanksgiving dinner leftovers like we are?  I found a new recipe out of Healthy Cooking magazine from Taste of Home.  I was able to use most of our left over turkey meat tonight with this recipe.  It came out really well.  Q loved it!  Here it is...

Turkey Enchiladas

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!