Sour Cream Turkey Enchiladas with Coriander If you can secure enough leftover turkey from dinner, this recipe from Ruth Moritz is so good. 3 1/2 Cups chicken or turkey broth (or 3 1/2 Cups water mixed with 1 1/2 tsp. CHICKEN or TURKEY SOUP BASE) 1 tsp. PENZEYS MINCED GARLIC 3 TB. butter 3/4 Cup chopped onion (1 smallish onion) 5 TB. flour 1 tsp. GROUND CORIANDER 1/2 tsp. GROUND CUMIN 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER 1 12-oz. can chopped green chilies, drained (3 of the small 4 oz. cans) 2 Cups shredded Monterey Jack cheese, divided 1 1/2 Cups reduced fat sour cream 6 Cups leftover turkey, cubed 16 corn tortillas

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