Turkey-Green Chile Enchiladas

By SarahJD60

Ingredients

• Sauce
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 cup Progresso® chicken broth (from 32-oz carton)
• 2 tablespoons semisweet chocolate chips
• 1 tablespoon ground ancho chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained
• Enchiladas
• 2 cups shredded cooked turkey
• 1 cup sour cream
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
• 1 package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas) 1 cup shredded pepper Jack cheese (4 oz)

Preparation

Step 1

Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3 In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4 Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.


























Expert Tips




Chocolate chips add depth to the flavor of the sauce.

The foil used to cover the baking dish is sprayed with cooking spray to keep the cheese from sticking. The new nonstick aluminum foil can be used instead.