Description
If you’re like me and can only stomach one round of turkey leftover sandwiches—this is the perfect way to put your leftover turkey to work in the days following Thanksgiving and Christmas. We even make our own fresh broth overnight using the turkey carcass, onions, carrots and celery so that the enchiladas are especially flavorful.
Want to make them without having to cook a turkey on an ordinary Tuesday? No problem–just swap in rotisserie chicken from the store. Serve with salad and guacamole to make this crowd-pleaser a real win.
Ingredients
Scale
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- 2 Tbs butter
- 2 cups chopped turkey (or rotisserie chicken)
- 1 4oz can of green chili peppers, rinsed, seeded and chopped (choose mild or spicy to your preference)
Sauce:
- 3 Tbs butter
- ¼ cup all-purpose flour
- 1 tsp ground corriander
- ¾ tsp salt
- 2 ½ cups chicken broth
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese (6 ounces)
- 12 6-inch tortillas
Instructions
- Preheat oven to 350º
- In a large saucepan, cook onion and green bell pepper in the 2 Tbsp of butter until tender.
- Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
- For sauce, in the same saucepan, melt 3 Tbsp butter. Stir in flour, corriander, and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly, then cook and stir 1-2 min more.
- Remove sauce from heat. Stir in sour cream and ½ cup of cheese
- Stir ½ cup of the sauce into the turkey mixture.
- Dip each tortilla into remaining sauce to soften, then fill each with about ¼ cup of the turkey mixture and roll up.
- Arrange rolls in a 13 x 9 x 2-inch baking dish. Pour the remaining sauce over and sprinkle with the remaining cheese.
- Bake uncovered, in a 350º oven for 25 minutes, or until bubbly.