Green Turkey Enchiladas

This is a green enchilada recipe, adapted for use with Thanksgiving leftovers, from a recipe my in-laws were kind enough to give to us. It's really good with some roasted Hatch green chiles (my in-laws are from southern New Mexico) but canned green chiles will work just fine.

Green Enchiladas

2 c. chopped turkey
4 small cans green chiles (or about 1 c. chopped frozen or fresh roasted)
4 c. chicken broth
1 medium onion, chopped fine
4 garlic cloves, crushed
1 T. flour
24 corn tortillas
canola oil (for frying the tortillas)
about 1 c. grated cheddar cheese

Put broth and chopped turkey into a large pot, put on medium heat. Meanwhile, saute onions and garlic in butter over medium heat in a medium pan until onions are translucent. Add onions and garlic mixture to the broth pot.

Add a bit more butter to the pan and melt, then whisk in the flour and cook to a golden brown color. Whisk in enough of the broth to make a thin gravy, then add the contents of the pan to the broth pot.

Set the pot to simmer and fry up the tortillas, one at a time, in a thin layer of oil in a fry pan (if you have a helper, they can fry the tortillas while you are working on the previous steps).

Start layers, in either a large crock pot or a large baking dish. The broth pot goes first, then a single layer of tortilla, then a thin layer of cheese. Repeat until done.

If using a crock pot, cook on low for about 3 hours. If using a baking dish, cook at 350 for 1 hour.