Leftover Turkey?
According to the National Turkey Federation, over 690 million pounds of turkey were consumed in the United States during Thanksgiving last year… leaving millions of Americans wondering what to do with all those leftovers after friends and family head out the door.
For a tempting alternative to the traditional turkey sandwich, Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, CO is offering up his leftover-ready recipe for Green Chile Turkey Enchiladas.
Green Chile Turkey Enchiladas
Ingredients:
- 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
Directions:
1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. 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.
9. Grease a 13×9 baking dish.
10. Place 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 top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. 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.
9. Grease a 13×9 baking dish.
10. Place 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 top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.
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I am several years over 45 and I would love to try this!
Great idea for my leftover turkey tonight.
This recipe looks yummy! I am sure going to try this.
I manage not have any leftover turkey this year, but if I did, I’d have made these!
This looks like a great recipe for lunch. I’m always struggling to make it interesting during this lockdown.
Turkry enchiladas looks delicious. Can’t wait to try this recipe.
Thank you for sharing this recipe. I’m strictly keto and I found a wonderful egg-cauliflower crape product at Costco that is less than a gram of carbohydrate per crape. I’ve made chicken enchiladas with them, this recipe would be wonderful to use for the inevitable left over turkey and now I can adapt it to a low carbohydrate diet.
Trish F. I know just the crepes you are talking about! I have them in my freezer right now! They are a big yum! Shelley, the Chief Blonde
This recipe looks yummy. Perfect for this year’s thanksgiving table.
Who would have ever thought to mix turkey with a Hispanic recipe! Sounds devine!
Sounds good and tasty i love to try this