I made sour cream turkey enchiladas for dinner last night and they were pretty good. Next time, I'll make a couple alterations in the recipe but here is the one I followed (I made a 1/2 recipe, we don't need 16 enchiladas sitting around!).
Sour Cream Turkey Enchiladas
3 1/2 Cups chicken or turkey broth
1 tsp. minced garlic
3 Tab. butter
3/4 Cup diced onion
5 Tab. flour
1 tsp. coriander
1/2 tsp. ground cumin
1/4 tsp. pepper
1 - 12 oz. can chopped green chilies, drained (or 3 of the 4 oz. cans)
2 Cups shredded Monterey Jack cheese, divided
1 1/2 Cups sour cream
6 Cups turkey, cubed
16 corn tortillas
* Preheat oven to 350*
* Grease a 9x13" baking dish and set aside.
* In a large skillet, melt the butter. Add the onion and cook until translucent. Add the flour coriander, cumin and pepper, stirring until the flour is incorporated in the butter and the mixture is thick.
* Slowly add the broth a bit at a time, stirring until thick and smooth.
* Add the green chilies; cook, stirring regularly, until thick and bubby (about 5-10 minutes)
* Remove from heat and add 1/2 Cup of cheese and the sour cream to the skillet mixture.
* In a bowl, mix the turkey and 3/4 Cup of the sauce.
* Place about 1/4 Cup of turkey mixture down the center of a corn tortilla, roll up and place, seam down in the pan. Repeat until filling is used.
* Pour remaining sauce over enchiladas.
* Bake, covered with aluminum foil, for 20 minutes. Remove foil, sprinkle with remaining cheese and bake for 10 minutes until cheese is melted.
Serve with chopped green onion, fresh cilantro, black olives or crushed red peppers if desired.
The alterations I will make next time is more cumin, maybe add a pinch of cayenne pepper...overall, the dish was pretty good but somewhat bland (for our tastes). I didn't have coriander on hand so need to pick some up. Also, the sauce seemed kind of thin to me, so I'll make it thicker in the future. I did use 2 Cups of shredded cheese with just 1/2 a recipe, I would definitely double that to 4 Cups if making the whole recipe.