Ingredients
1/2 cup chopped onion1 can (4 ounces) chopped green chiles, drained, divided3 tablespoons butter, divided1/3 cup taco sauce1 cup sour cream, divided1/8 teaspoon chili powder2-1/2 cups cooked cubed turkey2 cups shredded cheddar cheese, divided10 flour tortillas (8 inches)2 tablespoons all-purpose flour1 cup chicken broth1/2 cup chopped fresh tomatoes
Preparation
In a skillet, saute onion and 2 tablespoons green chiles in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese.
Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish.
In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers.
Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.
