Ingredients:
- 3.5 Cups chicken or turkey broth
- 1 tsp. MINCED GARLIC
- 3 TB. butter
- 3/4 Cup chopped onion (1 smallish onion)
- 5 TB. flour
- 1 tsp. GROUND CORIANDER
- 1/2 tsp. GROUND CUMIN
- 1/4 tsp. FRESHLY GROUND PEPPER
- 1 12-oz. can chopped green chilies, drained (3 of the small 4 oz. cans)
- 2 Cups shredded Monterey Jack cheese, divided
- 11/2 Cups reduced fat sour cream
- 6 Cups leftover turkey, cubed
- 16 corn tortillas
Optional:
- chopped green onion
- fresh cilantro
- black olives
- hot sauce or CRUSHED RED PEPPER
Directions:
| Preheat oven to 350°. Grease an 11x7 ceramic or 9x13 glass baking dish and set aside. Measure out the chicken or turkey broth and add the PENZEYS MINCED GARLIC to rehydrate. In a large skillet, melt the butter. Add the onion and cook until translucent. Add the flour, CORIANDER, CUMIN and PEPPER and stir continuously until the flour is incorporated into the butter and the mixture is thick. Slowly add the broth, a bit at a time, stirring until thick and smooth before adding more. Once the broth is all in, add the green chilies; cook, stirring regularly, until thickened and bubbly; 5-10 minutes. Remove from heat and add 1/2 cup of cheese and the sour cream. In a bowl, mix the leftover turkey and 3/4 cup of the sauce. Stir. Place about 1/4 cup of turkey mixture down the center of a corn tortilla, roll up and place, seam down, in the pan. Repeat until the filling is used. Pour the remaining sauce over the enchiladas. Bake, covered with aluminum foil, for 20 minutes. Remove the foil, sprinkle with the remaining cheese and bake for 10 minutes until the cheese is melted. Serve sprinkled with chopped green onion, fresh cilantro, black olives and CRUSHED RED PEPPERS if desired, with hot sauce on the side. Prep. time: 30 minutes Cooking time: 30 minutes Serves: 8 Nutritional Information: Servings 8; Serving Size 2 enchiladas (414g); Calories 540; Calories from fat 190; Total fat 21g; Cholesterol 145mg; Sodium 1010mg; Carbohydrate 34g; Dietary Fiber 3g; Sugars 1g; Protein 50g. Hot Mama Notes: I cut this recipe in half, and it still filled a whole 13x9x2 pan!!! I used a glass pan. I used chicken broth, one can (15 oz?). I used flour tortillas, which I prefer to corn. I used fresh garlic - 1 large clove. I would normally use the canned green chiles, but I did have any, so I used fresh green pepper and hot peppers from my garden. In 20/20 hindsight, I would have only used the green peppers, since my kids thought it was too spicy. For this same reason, I would use cheddar cheese instead of pepper jack to cut the kick and placate my picky children!! This being said, this was a rather tasty recipe, and I would make it again. Probably with chicken instead of turkey! Just because I prefer chicken to turkey when it comes to enchiladas. But, since I was using up turkey from the freezer, I figured it would have to do. I used a mixture of light and dark meat, about 1:2 in ratio. The hot peppers were green unripe serranos, I think. If I leave them on the plant, they turn red and I can dry them into crushed red pepper. I ground the coriander myself using a mortar and pestle. I probably ended up using more butter than called for by halving this recipe. Same with the garlic and spices. I love flavor!! Hot Mama Grade: A- |
