Green Chile Turkey Enchiladas
After a few days turkey sandwiches can get a bit tired and bland. Food boredom begins to set in and you think you might get queasy at the sight of gravy and stuffing. Leftovers don't need to seem like leftovers. If you make them over to a totally different state you're back to loving that leftover bird.
This recipe is from Dedric McGhee, executive chef of Thyme on the Creek, in Boulder. It will make you forget you're using leftovers entirely as you sink your teeth into this delicious enchilada.
INGREDIENTS
| 1 tbsp | local butter |
| 1 | medium onion, peeled and diced |
| 1 tsp | garlic, minced |
| 2 tbsp | flour |
| 2‑4 ounce cans | of chopped green chiles |
| ¼ tsp | cumin |
| 1/3 tsp | oregano |
| 1/3 tsp | coriander powder |
| 1 cup | organic chicken broth |
| 1 ½ cups | shredded turkey |
| 1 pint | organic sour cream |
| 2 cups | organic cheddar and Monterey Jack cheeses |
| 1 pack | corn tortillas |
| 2 | green onions, chopped |
| Salsa | |
PREPARATION:
Method
- Add the butter to a warm sauté pan.
- Add onions and sauté until translucent.
- Add garlic and cook until it becomes aromatic.
- Add flour and cook for 1 minute.
- Pour both cans of green chiles into pan.
- Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
- Simmer for 5 minutes at low heat.
- Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture, and salt and pepper. Mix well.
- Grease a 13 x 9 baking dish.
- Place 1 to 2 tbsps of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
- Pour the rest of the green chile mix on top of the enchiladas and sprinkle with remaining cheese.
- Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
- Serve with sour cream, green onions, and salsa.
Via
Chef Dedric McGhee, Thyme on the Creek
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