Turkey Enchilada Casserole

1 cup chopped onion
½ cup chopped green pepper
2 tablespoons butter or margarine
2 cups chopped cooked turkey or chicken can be used
1 4-ounce can green chili peppers, rinsed, seeded and chopped
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander (I use a couple tablespoons chopped fresh cilantro)
3/4 teaspoon salt
2½ cups of chicken broth
1 cup dairy sour cream
1½ cups shredded Monterey Jack cheese (6 oz.)
12 6-inch tortillas

Oven 350 degrees

In a large saucepan cook onion and green pepper in 2 tablespoons of margarine till tender. Combine onion mixture in a bowl with chopped turkey and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 tablespoons margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and ½ cup of the sauce into the turkey mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the turkey mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350E oven about 25 minutes or until bubbly. Serves 6.

Notes:
Using mozzarella might be a problem when it comes to dipping the tortillas in the melted sauce.
The measurements for the sauce (3 tbl. margarine, flour, 2½ c chicken broth) need to be fairly accurate or it won’t be thick enough or be too thick.
I usually use more turkey and cheese than the recipe calls for.
Bon appetite!!!!!!!!!!!