1/2 c. chopped onions
1 (4 oz.) can green chiles, drained or green peppers, divided
3 tbsp. butter, divided
1/3 c. taco sauce
1 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 tomato

In glass bowl, combine onions, 2 tablespoons chiles or 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 the mixture among tortillas. Roll tortillas. Place seam side down in 9x13x2 inch baking dish.

Microwave remaining 2 tablespoons butter until melted. Blend in flour, then slowly stir in broth. Microwave on high 3-4 minutes until thickened, stirring every minute. Stir in the remaining sour cream and remaining chiles or peppers. Pour over enchiladas. Microwave on medium 6-8 minutes. Sprinkle with remaining cheese and tomatoes. Microwave at medium until all the cheese is melted.

CONVENTIONAL OVEN: Combine filling ingredients and fill tortillas. Place in greased baking dish and bake 45 minutes at 325 degrees. Sprinkle cheese and tomatoes over top. Return to oven until cheese is melted. 8-10 servings.