Turkey Enchilada Bake
Turkey enchiladas made with flour tortillas in a savory onion, sweet pepper and mushroom sauce and topped with Monterey Jack cheese. A terrific recipe for using leftover turkey.
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped mushroom
1/4 cup butter or margarine
2 cups chicken broth - divided use
1 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
4 cups chopped cooked turkey
12 (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
Sour cream for accompaniment
Chopped green onions for accompaniment
- In a large saucepan over medium heat, sauté chopped onions, chopped green bell peppers, and chopped mushrooms in butter. Add 1 3/4 cups of chicken broth, coriander, salt, and pepper. Bring to a boil.
- Meanwhile, in a small bowl, combine remaining 1/4 cup chicken broth and cornstarch. Pour into the boiling broth mixture, stirring quickly. Cook over medium heat until thickened, stirring constantly. Continue cooking over low heat for 1 minute. Remove from the heat and add cooked, chopped turkey.
- Pour about 1/2 cup of the turkey mixture into the bottom of a greased 2-quart baking dish.
- Place about 2 tablespoons turkey mixture on each of 12 flour tortillas. Roll up and arrange in two layers in the baking dish.
- Pour the remaining filling between the layers and on top.
- Cover with foil and bake at 350°F (175°C) for 40 to 45 minutes, remove foil after 30 minutes and sprinkle with the cheese.
- Serve with sour cream and chopped green onions.
Makes 6 (2 enchilada) servings.