Gringo Enchiladas (Turkey With White Sauce) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was one of my son's favorite dishes when he was growing up. Ingredients:
1 (16 ounce) carton sour cream |
vegetable oil cooking spray |
2 (4 ounce) cans diced mild green chilies (drained) |
1 large chopped onion |
1/4 cup all-purpose flour |
3/4 teaspoon ground coriander |
1/4 teaspoon salt |
1 dash pepper |
2 1/2 cups chicken broth |
1 1/2 cups shredded monterey jack cheese |
2 1/2 cups chopped cooked turkey (about 1-1/4 pounds) or 2 1/2 cups chicken (about 1-1/4 pounds) |
1/3 cup commercial medium salsa |
6 (6 inch) flour tortillas |
Directions:
1. Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
2. Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
3. Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
4. Stir in diced green chilis.
5. Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
6. Gradually stir in sour cream.
7. Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
8. Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
9. Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
10. Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
11. Pour remaining cheese mixture over tortillas.
12. Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
13. Allow to stamd for a few minutes before serving.
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