1/2 c. chopped onions
1 (4 oz.) can green chilies, drained or green peppers, divided
3 tbsp. butter, divided
1/3 c. dairy sour cream, divided
1/8 tsp. chili powder
2 1/2 c. cooked cubed turkey
2 c. shredded cheddar cheese, divided
10 flour tortillas
2 tbsp. flour
1 c. chicken or turkey broth
1/2 c. chopped fresh tomatoes

In glass bowl, combine the onions, 2 tablespoons peppers and 1 tablespoon butter. Microwave on high for 1 minute. Add taco sauce 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. Divide mixture among tortillas; place seam side down in 13 x 9 inch baking dish microwave remaining 2 tablespoons butter until melted.

Blend in flour then slowly stir in broth. Microwave on high 3-4 minutes or until thickened, stir every minute. Stir in the remaining sour cream and remaining peppers. Pour over enchiladas. Microwave enchiladas on medium for 6-8 minutes. Sprinkle with remaining cheese and tomatoes microwave at medium until all the cheese is melted.