Gringo Enchiladas (Turkey With White Sauce) - cooking recipe

Ingredients

1 (16 ounce) carton sour cream
vegetable oil cooking spray
2 (4 ounce) cans diced 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

Preparation

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.