Cooking time: 20-25 minutes, serves 6
1 medium onion, chopped
1/3 cup chopped green pepper
2 TBS vegetable oil
2 cup cubed, cooked turkey (or chicken)
1 cup shredded Colby/Monterrey Jack cheese; divided
1/2 cup chopped green chilies
1 cup sour cream
1 can (10 3/4 oz) cond. cream of chicken soup; undiluted
1/4 tsp. ground coriander (optional)
1/8 tsp. ground cumin
6 flour tortillas (8 in) warmed
In a large skillet saute onion and green pepper in oil until tender; remove from heat. Stir in turkey, 1/2 cup of cheese and chilies; set aside.
In a saucepan combine sour cream, soup, coriander and cumin. Cook and stir over low heat until warm; stir 1/2 cup into turkey mixture. Spoon about 1/3 cup of turkey filling down center of each tortilla; roll up tightly. Place seam side down in greased 9×13 inch pan. Spoon remaining soup mix down center of tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes.