This is likely my favorite recipe handed down from my Mom. When I went to college in 1979, she typed up dozens of recipes on 3X5 cards for me. This one, as you can see, is well used. Up until now, I've always made it with chicken. This time, I used leftover Thanksgiving turkey. Awesome!!
1 onion, chopped
1 bell pepper, chopped
8 oz sliced mushrooms
1 zucchini, halved lengthwise and sliced
1/4 pound (1 stick) butter
4 cups chopped or shredded chicken or turkey
6 tbs flour
2 tsp salt
2 tbs ground coriander
ground pepper
2-3 cups chicken broth
corn tortillas
shredded jack and/or cheddar cheese
Saute the onion, bell pepper, mushrooms, and zucchini in 2 tbs butter, until nicely caramelized. Turn into a large bowl and stir in the chicken or turkey.
Melt the remaining 6 tbs butter in the pan. Add the flour, salt, coriander, and ground pepper (the coriander is critical! don't leave it out). Cook, whisking, until bubbly. Gradually add broth, whisking constantly, until the sauce is a nice consistency, not too thick or thin.
Mix a little of the sauce in with the vegetables and meat. Spread a little sauce on the bottom of a 9X13 baking pan. Usually this recipe makes about 1 1/2 pans of enchiladas, so I also use a smaller baking pan as well. Fill a tortilla with some of the meat and veggies, add a little cheese, and roll up. Complete until all the ingredients are gone (some snacking permitted, of course). Top the whole mess with the rest of the sauce. Sprinkle on more cheese, if desired. Note: I used manchego cheese in the smaller pan for one who doesn't consume cow's milk.
Preheat oven to 350 degrees, and bake, uncovered, for about 30 minutes. Serve with beans, or rice, salsa, sour cream, avocado, and whatever else you want. Betcha can't eat just one!!
This recipe makes a fabulous vegetarian dish. Just leave out the meat and use veggie stock. The caramelized veggies and sauce and cheese are delicious!
