Turkey Enchiladas

Every time I go to make these I look for a different recipe, but this one is so good that I always end up using it. It is also a great meal to use up the leftover Thanksgiving turkey on. When ever we cook a turkey I get all the meat off the bones and then freeze it in 2 cup portions. Then I can just pull out what I need when I want it for meals like this.Turkey Enchiladas
1 medium onion, chopped
1/3 cup chopped green pepper
2 tablespoons canola oil
2 cups cubed or shredded turkey
1 cup shredded Colby-Monterey Jack cheese, divided
1 can (4 oz.) chopped green chilies
1 cup (8 oz.) sour cream
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
6 flour tortillas, warmed
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In a large skillet, saute onion and green pepper in oil until tender; remove form the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. Cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture.
Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.

I do a few things different than what the recipe calls for. I don't like green peppers, but I love orange and red peppers so I use those instead, and I probably use more than 1/3 cup.