If you like Mexican food that's a little different & don't mind taking time for prep, this is an excellent way to use those left-overs. Also, it's not "hot" or especially "spicy" but it's very tasty. It's a good way to use up all that dark meat which nobody in my family will touch. Enjoy . . .
1 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons butter or oleo
2 cups chopped cooked turkey (or chicken)
1 4-oz. can green chili peppers, rinsed, seeded, & chopped
3 tablespoons butter or oleo
1/4 cup all-purpose flour
1 teaspoon ground coriander seed
3/4 teaspoon salt
2 1/2 cups turkey (or chicken) broth
1 cup dairy sour cream
1 1/2 cups shredded monterey jack cheese (6 ounces)
12 6-inch tortillas (I prefer corn or you can use flour)
In large saucepan cook onion & green pepper in the 2 tablespoons butter or oleo till tender. Combine in a bowl with chopped chicken & green chili peppers; set aside.
In same saucepan melt the 3 tablespoons butter or oleo. Blend in flour, coriander & salt. Stir in turkey (or chicken) broth all at once; cook & stir till thickened & bubbly. Remove from heat; stir in sour cream & 1/2 cup of cheese. Stir 1/2 cup of the sauce into the turkey. Dip each tortilla into remaining hot 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 350* oven about 25 minutes or till bubbly. Serves 6.