Chicken enchiladas

Chicken Enchiladas adapted from Cooking Light

Ingredients
1 small green bell pepper, chopped
1/2 of an onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked chicken or turkey
1/2 cup salsa
6 (6-inch) whole wheat flour tortillas

Preheat oven to 350°. Heat large skillet over medium heat until hot and add a touch of olive oil; add bell pepper and onion. Sauté 3 minutes or until tender. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.

Spread 1/2 cup meat mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.