Saturday, November 29, 2014
"Day After Thanksgiving" Turkey Enchiladas
With Thanksgiving behind us, I thought about what to do with all the leftover turkey. Then, I remembered our trip to Santa Fe several years ago, and the wonderful cooking class that Ruth and I took at the Santa Fe School of Cooking. We made chicken enchiladas in the class, and I figured that turkey would make a good substitute.
Green Chile Turkey Enchiladas
1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
¼ tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped
Salsa for topping (optional)
Add the butter to a warm sauté pan, then add onions and sauté until translucent. Add garlic and cook until it becomes aromatic. Add flour and cook for 1 minute, stirring to incorporate the flour and eliminate lumps. Pour both cans of green chiles into the pan and add cumin, oregano, coriander, chicken broth and a little salt and pepper. Simmer for 5 minutes at low heat. Cut the turkey into bite-size pieces and place in a mixing bowl. Add 1/3 cup of the cooked green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well. Grease a 13x9 baking dish. Put 1 to 2 tablespoons 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 dish is filled. Pour the rest of the green chile 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.