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Turkey Enchiladas

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¼ cup onion (chopped)
1 clove garlic (minced)
1 tablespoon margarine
2 cups cooked turkey (diced)
1 can 4 ounces green chilies (diced)
½ teaspoon dried oregano leaves
2 tablespoons margarine
3 tablespoons flour
2 cups chicken broth
½ cup sour cream
8 corn or flour tortillas
1 ½ cups Monterey Jack cheese (grated)


Sauté onion and garlic in a tablespoon margarine. Stir in turkey, chilies, and oregano. Heat thoroughly. Set aside. In saucepan, melt 2 tablespoons margarine. Stir in flour. Cook until slightly thickened. Add sour cream. Remove form heat. Stir ½ cup of the sauce into the turkey mixture. Dip each tortilla in sour cream sauce. Fill with 4 tablespoons turkey mixture and 2 tablespoons cheese. Roll up. Place in greased baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake at 375° for 20 minutes.

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