Sour Cream Turkey Enchiladas

By cmschnettler

Ingredients

• 31/2 Cups chicken or turkey broth (or
• 31/2 Cups water mixed with 11/2 tsp. CHICKEN or TURKEY SOUP BASE)
• 1 tsp. PENZEYS 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. PENZEYS 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

Details

Servings 8
Adapted from penzeys.com

Preparation

Step 1

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.