Ingredients
1
cup sour cream ranch dip
2
tablespoons Gold Medal™ all-purpose flour
2
cups diced cooked turkey
2
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
can (10 oz) Old El Paso™ mild enchilada sauce
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.
