Recipe by Galley Wench
This was one of my son's favorite dishes when he was growing up.
Top Review by Montana Heart Song
Excellent! I use Sysco Chicken base to make my broth, my homemade canned salsa and half flour tortillas and half corn tortillas. There is nothing that I would substitute. The spices are just right for our family and so easy to put together. I used to layer the sauce ingredients, not any more. This is the recipe I will use. Thanks for posting!
- 1 (16 ounce) carton sour cream
- vegetable oil cooking spray
- 2 (4 ounce) cansdiced mild green chilies (drained)
- 1 large chopped onion
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon ground coriander
- 1⁄4 teaspoon salt
- 1 dash pepper
- 2 1⁄2 cups chicken broth
- 1 1⁄2 cups shredded monterey jack cheese
- 2 1⁄2 cups chopped cooked turkey (about 1-1/4 pounds) or 2 1⁄2 cups chicken (about 1-1/4 pounds)
- 1⁄3 cup commercial medium salsa
- 6 (6 inch) flour tortillas
Directions See How It's Made
- Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
- Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
- Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
- Stir in diced green chilis.
- Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
- Gradually stir in sour cream.
- Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
- Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
- Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
- Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
- Pour remaining cheese mixture over tortillas.
- Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
- Allow to stamd for a few minutes before serving.