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| 2 | tablespoons vegetable oil |
| 1 | large onion, finely chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | cup Progresso® chicken broth (from 32-oz carton) |
| 2 | tablespoons semisweet chocolate chips |
| 1 | tablespoon ground ancho chiles |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| 1 | can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained |
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| 2 | cups shredded cooked turkey |
| 1 | cup sour cream |
| 1 1/2 | cups shredded Cheddar cheese (6 oz) |
| 2 | cans (4.5 oz each) Old El Paso® chopped green chiles, undrained |
| 1 | package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas) |
| 1 | cup shredded pepper Jack cheese (4 oz) |
| 1. | Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. |
| 2. | In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally. |
| 3. | In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese. |
| 4. | Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated. |
| Bake 45 to 50 minutes. |
|
| Chocolate chips add depth to the flavor of the sauce. |
|
| The foil used to cover the baking dish is sprayed with cooking spray to keep the cheese from sticking. The new nonstick aluminum foil can be used instead. |
Nutrition Information:
470 ( 250); 27g ( 13g, 1/2g); 85mg; 1520mg; 33g ( 2g, 8g); 24g 30%; 10%; 35%; 20% 1 1/2 ; 1/2 ; 0 ; 3 ; 3 1/2 2