- 2 cups shredded turkey
- 1 cup corn
- 1 diced onion
- 2 cups green enchilada sauce (recipe below)
- Shred the turkey. Preheat the oven to 350F.
- In a ceramic roasting dish combine the ingredients together.
- Cook in the oven for 1 hour. Serve immediately or store for later
- 2 tablespoons oil
- 1/2 cup finely chopped onion
- 1-2 garlic cloves, finely minced
- 3 tablespoons flour
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 medium jalapeno, finely diced (optional)
- In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
- Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
- Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
- Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
- Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.