4

A pre-Thanksgiving recipe that trots out turkey

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Thanksgiving is still two weeks away, but should you feel like tackling a turkey early (you know, just for practice), Dedric McGhee, exec chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House in Boulder (and the former chef of El Monte Sagrado in Taos), offers this recipe for Southwestern-style turkey enchiladas.

Green Chile Turkey Enchiladas

Ingredients:

1 tbsp butter 1 medium onion, peeled and diced 1 tsp minced garlic 2 tbsp flour 1 cup chicken broth 2-4 ounce cans of chopped green chiles ¼ tsp cumin 1/3 tsp oregano 1/3 tsp coriander powder 1 ½ cups shredded turkey 2 cups cheddar and Monterey Jack cheeses 1 pack corn tortillas 1 pint sour cream 2 green onions, chopped Salsa

Directions:

1. Add the butter to a warm sauté pan. 2. Add onions and sauté until translucent. 3. Add garlic and cook until it becomes aromatic. 4. Add flour and cook for 1 minute. 5. Pour both cans of green chiles into pan. 6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper. 7. Simmer for 5 minutes at low heat. 8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well. 9. Grease a 13x9 baking dish. 10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled. 11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese. 12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.

Serve with sour cream, green onions and salsa.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.