“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
- 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
- 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 cheese. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 8 servings.
Originally published as Turkey Enchiladas in Healthy Cooking October/November 2008, p65
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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