Turkey Enchiladas

• 1/2 cup chopped onion
• 1 can (4 ounces) chopped green chilies, drained, divided
• 3 tablespoons butter, divided
• 1/3 cup taco sauce
• 1 cup sour cream, divided
• 1/8 teaspoon chili powder
• 2-1/2 cups cooked cubed turkey
• 2 cups shredded cheddar cheese, divided
• 10 flour tortillas (8 inches)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup chopped fresh tomatoes

1. In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese.
2. Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish.
3. In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers.
4. Pour sauce over enchiladas. Bake, uncovered, at 325u0b0 for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

onion, green chilies, butter, taco sauce, sour cream, chili powder, turkey, cheddar cheese, flour tortillas, flour, chicken broth, tomatoes

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