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Farmers Almanac
The 2015 Farmers Almanac
Farmers' Almanac

Turkey Enchiladas

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Turkey Enchiladas

1 1/2 cups onions, chopped
5 tablespoons butter
2 cups cooked turkey, shredded
1 4-oz. can green chili peppers, chopped
1/4 cup all purpose flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
6 oz. Monterey jack cheese, shredded
1 package flour tortillas

Preheat oven to 350° F. Cook onion in 2 tablespoons of butter, until clarified. In a large bowl, combine onions, turkey, and green chili peppers. Set aside. Melt 3 tablespoons butter, and stir in flour, coriander, and salt. Add chicken broth. Bring to a boil, stirring occasionally. Remove from heat and add sour cream and 1/2 cup of shredded cheese. Stir 1/2 cup of the sauce mixture into the turkey mixture. Place 1/4 cup of the turkey mixture into a flour tortilla and roll it up. Repeat until the mixture is gone. Place the tortilla rolls in a neat line inside a greased baking dish. Pour remaining sauce mixture over the tortillas and bake uncovered for about 25 minutes.


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