Turkey-Green Chile Enchiladas

 

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

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.