Chicken Enchiladas

By á-540

Ingredients

• Cooking spray
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground coriander
• Dash of black pepper
• 2 1/2 cups chicken broth
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup fat-free sour cream
• 3 cups chopped cooked turkey or chicken (about 1 1/2 pounds) - Amy used a rotisserie chicken
• 1/4 cup bottled salsa
• 5-6 (8-inch) flour tortillas

Preparation

Step 1

Preheat oven to 350°.

Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.

Spread 1/2 cup chicken/turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.