Turkey-Green Chile Enchiladas

Ingredients

• 2 tablespoons vegetable oil 
• 1 cup onion finely chopped
• 2 cloves garlic finely chopped
• 1 cup chicken broth (from 32-oz carton)
• 2 tablespoons semi chocolate chips 
• 1 tablespoon ancho chili pepper 
• 1 teaspoon ground cumin 
• 0.5 teaspoon salt 
• 28 oz canned tomatoes fire roasted organic crushed undrained canned
• 2 cups turkey shredded cooked
• 1 cup cream sour
• 6 oz cheddar cheese shredded
• 4 oz chilis green undrained chopped canned
• 11 oz flour tortilla for burritos (8 count
• 4 oz pepper jack cheese shredded

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

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.
3. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients.
4. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
5. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese.
6. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce.
7. Roll up tortillas; arrange seam sides down in baking dish.
8. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
9. Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
10. Bake 30 to 45 minutes or until thoroughly heated.