Ingredients
1 medium onion, chopped1/3 cup chopped green pepper2 tablespoons canola oil2 cups cubed cooked turkey1 cup shredded Colby-Monterey Jack cheese, divided1 can (4 ounces) chopped green chilies1 cup sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/4 teaspoon ground coriander1/8 teaspoon ground cumin6 flour tortillas (8 inches), warmed
Preparation
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.
Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
