Chicken or Turkey Enchiladas

spatchcock's Note:

Made these for dinner tonight--found similar recipe on MSN.com in honor of Cinco de Mayo but I made a few small changes. WONDERFUL!!! If you let them bake just long enough the edges of the tortillas get a little crispy....mmmmm...

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 ½ cups onions , chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups cooked chicken (I marinated mine in jalapeno seasoning before grilling) or 2 cups cooked turkey (I marinated mine in jalapeno seasoning before grilling)
• 1 (4 ounce) can green chili peppers , chopped
• 3 tablespoons butter or 3 tablespoons margarine
• ¼ cup flour
• 1 teaspoon ground coriander
• ¾ teaspoon salt
• 2 ½ cups fat-free chicken broth
• 1 cup nonfat sour cream
• 6 ounces monterey jack cheese , shredded (I use part mozarrella to cut back on fat)
• 72 inches flour tortillas

Directions:

1. Preheat oven to 350 degrees.
2. Cook onion in 2 tbs butter until tender.
3. Combine onion mixture in bowl with chicken and green chili peppers.
4. Set aside.
5. For sauce, melt 3 tbs butter and stir in flour, coriander, and salt.
6. (Mixture will be pasty).
7. Stir in chicken broth all at once.
8. Cook and stir until thick and bubbly.
9. Remove from heat.
10. Add sour cream and 1/2 cup of cheese.
11. Stir 1/2 c of sauce into chicken mixture.
12. Dip each tortilla into remaining sauce to soften.
13. Fill each tortilla with about 1/4 c of the chicken mixture.
14. Roll up.
15. Arrange rolls in a baking dish (I prepped mine with a little cooking spray).
16. Bake uncovered at 350 degrees F for about 25 minutes or until you think it's bubbly enough!

Reviews

[JaniceJean]

We adore burritos/enchiladas. This is a nice change from the soup based sauces- nice clean taste. My family ate every bite-wanted more. I did add some leftover homemade salsa to the turkey mixture for flavor, but I think would be nice without. Thanks for posting!