3 tbsp unsalted butter
3 medium onions, small dice
1 tbsp minced fresh garlic
1/3 c flour
3 c TURKEY BROTH
3/4 tsp ground cumin
1 tsp dried oregano leaves
1 tsp coriander powder
1-1/2 lbs canned chopped green chiles, with juices
Salt and freshly ground black pepper To taste
6 c (2 lbs) PULLED or COOKED TURKEY, shredded
1 c blended shredded Cheddar and Monterey Jack cheeses
1 c sour cream
36 (6-Inch) corn tortillas, slightly warmed
5 c blended shredded Cheddar and Monterey Jack cheeses, DIVIDED
Sour cream As needed
6 green onions, chopped
Chunky salsa As needed
Green Chile Mix
Heat butter in skillet; add onions and sauté until translucent. Add garlic and cook until it becomes aromatic. Add flour and cook for 1 minute.
Stir in poultry broth, cumin, oregano, coriander, green chiles and salt and pepper to taste. Simmer for 5 minutes at low heat.
Mix cooked/pulled turkey with 1 cup green chile mix, cheese mixture and sour cream. Mix just to combine.
Cover both mixtures, chill and hold for service.
Assembly and Service
Spray a hotel pan with cooking spray. Place 2 Tablespoons of filling in each tortilla and roll up. Place rolled tortillas, on the hotel pan, with seam-side down.
Arrange the enchiladas only 1 layer deep. Pour the reserved green chile mix on top the enchiladas and sprinkle with 4 cups cheese mixture.
Bake in a preheated 350°F oven 20-25 minutes or until hot and slightly bubbly.
Portion four enchiladas per plate. Garnish with remaining cheese mix. Serve with sour cream, green onions and salsa.