Enchiladas made with flour tortillas filled with chopped cooked turkey in a savory sauce and topped with Monterey Jack cheese. A great recipe for using leftover turkey.

Turkey Enchilada Bake

1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped mushroom
1/4 cup butter or margarine
2 cups chicken broth - divided use
1 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
4 cups chopped cooked turkey
12 (10-inch) flour tortillas

2 cups shredded Monterey Jack cheese
Sour cream for accompaniment
Chopped green onions for accompaniment

1. In a large saucepan over medium heat, saute chopped onions, chopped green bell peppers, and chopped mushrooms in butter. Add 1 3/4 cups of chicken broth, coriander, salt, and pepper. Bring to a boil.
2. Meanwhile, in a small bowl, combine remaining 1/4 cup chicken broth and cornstarch. Pour into the boiling broth mixture, stirring quickly. Cook over medium heat until thickened, stirring constantly. Continue cooking over low heat for 1 minute. Remove from the heat and add cooked, chopped turkey.
3. Pour about 1/2 cup of the turkey mixture into the bottom of a greased 2-quart baking dish.
4. Place about 2 tablespoons turkey mixture on each of 12 flour tortillas. Roll up and arrange in two layers in the baking dish.
5. Pour the remaining filling between the layers and on top.
6. Cover with foil and bake at 350°F (175°C) for 40 to 45 minutes, remove foil after 30 minutes and sprinkle with the cheese.
7. Serve with sour cream and chopped green onions.

Makes 6 servings.