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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âMy husband and I hosted a Mexican-themed party and this was one of the main dishes. It was a huge success! I was thrilled when four of our friends asked for-and left with-a copy of the recipe! You'd never know it was a light version!â Kimberly Bish - Vandalia, Ohio Ingredients:
1 large onion, chopped |
1 large green pepper, chopped |
2 teaspoons canola oil |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/4 teaspoons ground coriander |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup (8 ounces) fat-free sour cream |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
3 cups cubed cooked turkey breast |
3/4 cup salsa |
8 flour tortillas (6 inches), warmed |
Directions:
1. In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper in oil until tender. Sprinkle with flour, coriander and pepper; stir until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream and 3/4 cup cheese.
2. In a large bowl, combine the turkey, salsa, and 1 cup cheese mixture. Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining cheese mixture over the top.
3. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 8 servings.
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