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Turkey Enchiladas

“My husband and I hosted a Mexican-themed party and this was one of the main dishes. It was a huge success! I was thrilled when four of our friends asked for-and left with-a copy of the recipe! You'd never know it was a light version!” Kimberly Bish - Vandalia, Ohio

8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

1 large onion, chopped
1 large green pepper, chopped
2 teaspoons canola oil
3 tablespoons all-purpose flour
1-1/4 teaspoons ground coriander
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup (8 ounces) fat-free sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
3 cups cubed cooked turkey breast
3/4 cup salsa
8 flour tortillas (6 inches), warmed

Directions

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.
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-in. baking dish coated
with cooking spray. Pour remaining cheese mixture over the top.
Cover and bake at 350° for 20 minutes. Sprinkle with remaining

2 of 2

Turkey Enchiladas (continued)

Directions (continued)

cheese. Bake, uncovered, 5-10 minutes longer or until heated through
and cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 enchilada equals 284 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 610 mg sodium, 26 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer