Turkey Enchiladas

Ingredients

• 2 tablespoons canola oil 
• 4 ounces monterrey jack cheese shredded divided
• 10 ounces cream of chicken soup undiluted canned
• 6 8-inch flour tortilla warmed (es)
• 4 ounces to 2 chilies slit green chopped canned
• 0.3 cup bell pepper green chopped
• 0.3 teaspoon ground coriander 
• 0.1 teaspoon ground cumin 
• 1 medium onion chopped
• 8 ounces cream sour
• 2 cups turkey cubed cooked

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture.
2. Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly.
3. Place seam side down in a greased 13-in. x 9-in. baking dish. Spoon remaining soup mixture down center of tortillas.
4. Sprinkle with remaining cheese.
5. Bake, uncovered, at 350° for 20-25 minutes or until heated through.