Turkey Enchiladas With Creamy Sauce

• 1 medium onion, chopped
• 1/3 cup chopped green pepper
• 2 tablespoons canola oil
• 2 cups cubed cooked turkey
• 1 cup shredded Colby-Monterey Jack cheese, divided
• 1 can (4 ounces) chopped green chilies
• 1 cup sour cream
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

onion, green pepper, canola oil, turkey, cheese, green chilies, sour cream, condensed cream, ground coriander, ground cumin, flour tortillas

Taken from www.tasteofhome.com/recipes/turkey-enchiladas-with-creamy-sauce/ (may not work)