Green Chile-Turkey Enchiladas

 

1

cup sour cream ranch dip

2

tablespoons Gold Medal® all-purpose flour

2

cups diced cooked turkey

2

cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

1

can (10 oz) Old El Paso® mild enchilada sauce

1

package (11.5 oz) Old El Paso® flour tortillas for burritos (8 inch)

Chopped tomatoes, chopped avocado and shredded lettuce, if desired

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
• 2 Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
• 3 Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.