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Prep 15min
Total55min
Servings8
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Ingredients
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 oz) Old El Paso™ Chopped Green Chiles, undrained
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired
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Steps
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.
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You can use regular sour cream instead of the sour cream ranch dip called for in this turkey enchilada recipe if you like.
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