Turkey Enchiladas

• 2 Tbsp. canola oil
• 2 medium onions, coarsely chopped
• 3 c. shredded turkey
• 3/4 c. sour cream/dressing (low-fat)
• 1 tsp. powdered coriander (optional)
• 1 tsp. powdered chili
• 2 Tbsp. chopped parsley
• 12 to 16 flour tortillas
• 12 to 16 green chili strips (canned)
• 1 1/2 c. red chili sauce for enchiladas (1 can El Paso)
• 2 c. Monterey Jack cheese (8 oz.)

1. Saute onions in oil until wilted; do not brown.
2. Stir in turkey, sour cream, herbs and spices; stir well to mix.
3. Place approximately 1/3 cup turkey filling on each tortilla and place a strip of green chili on top.
4. Roll up and place in oven-proof baking dish, seam side down.
5. Pour chili sauce over top and sprinkle with cheese.
6. Bake in 350u0b0 oven for 30 to 40 minutes to thoroughly heat through.

canola oil, onions, turkey, sour creamdressing, powdered coriander, powdered chili, parsley, flour tortillas, green chili strips, red chili sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242844 (may not work)