Leftovers

This recipe worked perfectly to transform our leftover turkey into tasty enchiladas.
Recipe courtesy of Elizabeth (thanks E.!)

Enchiladas

8 flour tortillas (regular, not burrito size)

½ cup chopped onion

4 cloves garlic, minced (I used 2)

1 teaspoon coriander ( I used 1/2 tsp. coriander, 1/2 tsp. cumin)

pepper

2 tablespoons margarine or butter

3 tablespoons flour

8 oz tub sour cream (regular or non-fat)

2 cups chicken broth

4 oz can chopped green chilies

2 cups jack or Colby jack cheese

2 cups chopped chicken (or leftover turkey!)

olives, mushrooms, chopped tomatoes (optional)

Wrap tortillas in foil, heat in 350 oven 10- 15 minutes

Sauce: In saucepan cook onion, garlic, coriander, & pepper in butter until tender. Stir flour into sour cream, add to onion mixture. Stir in broth and green chilies cook until thick and bubbly. Remove from heat and stir in ½ cup of cheese.

Filling: Put about ½ of sauce into 9x13 greased pan to cover bottom. Combine ½ cup of sauce with chicken (or turkey). Place ¼ cup filling onto each tortilla. Add a little grated cheese. Roll up tortilla, place in dish seam side down. Top with remaining sauce. Bake in 350 oven for about 30 minutes. Top with grated cheese, bake for about 5 – 10 more minutes. Let sit for 10 mintues before serving.

**I used closer to 3 cups chopped turkey and stuffed my enchiladas a little fuller.